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A great flour must go beyond optimal rheological properties; it must be capable of producing bread with a thin, golden crust, a well-balanced and soft crumb, and a long shelf life.
Our bread flours contain no added gluten, as the high quality of selected grains makes it unnecessary. This is what gives our products the unmistakable flavor of semi-hard wheat and the authentic aroma of traditional bread.
The Le Classiche line is designed for professionals in baking as well as for passionate home bakers producing pasta, pizza, and bread.
Le Classiche
Made exclusively from the finest Extra EU wheat, this flour is ideal for biga fermentation up to 48 hours. It provides exceptional dough flexibility and strength during fermentation, ensuring high baking yields. The final bread features a thin crust, a golden hue, and the characteristic aroma of semi-hard wheat.
Le Classiche
A blend of Extra EU wheat and select high-protein grains from the EU, this flour is perfect for biga fermentation up to 48 hours. The dough maintains excellent elasticity and fermentation strength, making it a versatile choice for soffiato, ciabatta, and long-shelf-life bread.
Also ideal for making pizza, pasta, and homemade bread.
Le Classiche
A carefully selected mix of high-protein wheat from the EU and the best Extra EU grains, this flour is suitable for biga fermentation up to 22 hours. The dough offers great flexibility and holds up well during fermentation, making it an all-purpose flour ideal for soffiato, ciabatta, and bread with excellent shelf life.
Le Classiche
This flour combines high-protein wheat from the EU with select Extra EU grains. Suitable for biga fermentation up to 20 hours, it provides excellent dough flexibility and fermentation strength. It is perfect for ciabatta production and ensures long-lasting freshness in bread.
Le Classiche
Blended with high-protein EU wheat reinforced with Extra EU grains, this flour is ideal for biga fermentation up to 16 hours. It ensures dough elasticity and fermentation stability, making it an excellent choice for ciabatta and bread meant for proofing chambers.
Le Classiche
Crafted from the finest high-protein wheat from the EU, this flour is designed for biga fermentation up to 12 hours. It offers remarkable versatility, making it ideal for bread production in proofing chambers using the direct method.
Le Classiche
Questa farina contiene una selezione di grani provenienti della Comunità Europea. Adatta alla produzione di pane con metodo diretto. L’impasto si caratterizza per la sua versatilità.
