Organic line “Biosol”

Organic line “Biosol”

Respect for nature has always been a cornerstone of our mission and that is why we have been among the first to interpret the choices of a consumer increasingly responsible for the protection of health and the environment and to present a range of organic flours on the market. Organic farming is a productive system in harmony with the nature and production needs of humans that leave the ground free of chemicals and allowing a sustainable future for the development of society.

The attention we put on this line of flour brings us to further qualify them beyond the terms established by law, attaching to each batch analyzes multiresidual both on flour and on the bran.
The range of flour is able to satisfy the most sophisticated needs of customers, personalizing the products according to their intended use and the type of processing that must be applied the final product.
In our range of Organic meals are also spolled and khorasan flours according to the most advanced of the modern dictates.

1

FLOUR TYPE “0” STRONG

It´s a flour produced in pure wheat with high protein quantity and quality.

Intended use:

– Bakery: suitable for making bread with long fermentation
– Pizzeria: ideal for producing long-rising pizza
– Pastry: ideal for production of panettone, pandori and long leavening sweet with high-fat
– Other: suitable for making seitan for which yields are exceptional

Scheda Tecnica


2

FLOUR TYPE “0” MEDIUM

It´s a flour made from wheat from UE, reinforced with extra UE wheat. Through the newflanged artmixing plant products can be obtained flours customized to more sophisticated customer needs.

Intended use:

– Bakery: suitable for making common type of bread, crackers, bread sticks
– Pizzeria: ideal for the production of pizzas with medium fermentation
– Pastry: ideal for the production of croissants, pastry, puff pastry

Scheda Tecnica


3

FLOUR TYPE “0” WEAK

It´s a flour made from wheat from the UE.

Intended use:
– Bakery: Suitable for the production of bread type bread sticks stretched
– Pizzeria: ideal for the production of pizzas with short rising up to 2/3 hours
– Pastry: ideal for the production of cakes, biscuits, pastry

Scheda Tecnica


7

FLOUR TYPE “INTEGRAL STONE-GROUND”

It´s a flour made from wheat from UE, reinforced with extra UE wheat. Stone-ground, still contains the germ of wheat.

Intended use:

– Bakery: suitable for making common type of bread, crackers, bread sticks
– Pizzeria: ideal for the production of pizzas with short / medium rise
– Pastry: ideal for the production of short pastry

Scheda Tecnica


5

SEMOLA “GRANO DURO”

It is characterized by the particular granulometry, which makes it suitable for bread-making as the pasta.

Intended use:

– Bakery: suitable for making bread like Pugliese
– Pasta: suitable for making fresh pasta

Scheda Tecnica


6

FLOUR KHORASAN TIPO “0”

Organic wheat flour from Khorasan “0”

It is rich in proteins and antioxidants such as selenium, vitamin E, zinc and magnesium.
It has a lower glycemic index than the refined flour and has a higher content of fat.

Suitable for making bread, bread sticks, sweet and pizza

Scheda Tecnica

Utilizzando il sito, accetti l'utilizzo dei cookie da parte nostra. maggiori informazioni

Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.

Chiudi