A blend of the finest European and Extra-EU grains, this flour produces wholemeal flour with large bran flakes, making it highly workable with excellent water absorption. It is versatile, suitable for large-sized breads, ciabatta, crispy pizzas, croissants, and shortcrust pastry.

Ideal for:

• Baking: Direct doughs or sourdough-based large loaves
• Pizza: Long-fermentation or sourdough-based doughs
• Pastry: Leavened doughs

This Type “0” flour contains wheat germ, which enhances both nutrition and flavor, delivering aromatic baked goods with the authentic taste of wheat.

Ideal for:

• Baking: Direct doughs; the wheat germ makes the dough more elastic and reduces mixing times compared to a standard “00” flour with the same W value.
• Pizza: Short fermentation (4-8 hours); the wheat germ improves elasticity and workability.

This Type “0” flour is designed for long fermentation and includes wheat germ, adding an unparalleled depth of flavor and enhancing bread structure and texture.

Ideal for:

• Baking: Biga fermentation for 22 hours
• Pizza: Long fermentation (4-5 days at 2°C in a biga-proofing environment), improving elasticity and reducing mixing times.

A rustic-style flour that enhances the delicate aroma of bread while providing the benefits of fibers and wheat germ.

Ideal for:

• Baking: Direct doughs; the wheat germ improves elasticity and shortens mixing times.
• Pizza: Short fermentation (4-8 hours), improving elasticity and workability.

A flour with a rustic appearance and a delicate wheat germ aroma, designed for long fermentation baking and pizza making.

Ideal for:

• Baking: Soft doughs with 16-18 hour biga fermentation
• Pizza: Long fermentation (2-3 days at 2°C in a biga-proofing environment)