Traditional flour

Traditional flour

A good flour can not be content to have optimal rheological characteristics: it must be able to give birth to a bread-crust thin, pale yellow, with a balanced crumb, soft and high durability.

In addition, our flours do not contain added gluten – which was not necessary given the use of fine grains – and this is what gives our products an unmistakable flovor of semihard grain and the smell of bread once.

 

111209115540_integrale

FLOUR TYPE “INTEGRAL”
This flour contains Canadians, Americans and Australians wheats and a selection the best wheats protein the CEE.
Thanks to the basic flour used the bread has a volume and a excellent development.

 

Scheda Tecnica


111209114808_rapid

FLOUR TYPE “00” RAPID
This flour contains a selection of grains from the CEE.
Suitable for making bread with the direct method. The paste is characterized by its versatility.

Scheda tecnica

 


111209114346_flexiaFLOUR TYPE “00” FLEXIA
This flour contains the best wheats protein of the CEE. Suitable for the production of long doughs up to 12 hours or to put the paste in the dough storage system. The paste is characterized by its versatility. Suitable for the production of bread to be used in cell of dough storage system produced with the direct method.

Scheda Tecnica


120113113044_omnia_00FLOUR TYPE “00” OMNIA
This flour contains the best wheats protein of Ceereinforced with Canadian grains. Suitable for the production of doughs up to 16 hours, or for mixtures to be put in the dough storage system. The paste is characterized by the ductility and stability in a rising phase. Suitable for the production of “ciabatta” bread and for use in cell of dough storage system.

Scheda Tecnica


111209110951_copia_di_agFLOUR TYPE “00” AG

This flour contains the best wheats protein of the CEE and a selection of the best Canadian, American and Australian wheats. Suitable for the production of long doughs until 20 hours. The paste is characterized by theductility, stability in a rising phase. Its use is universal, suitable for the production of the strip is characterized by high preservability of bread.

Scheda Tecnica


111209113743_specialFLOUR TYPE “00” Special
This flour contains the best wheats flour protein of the CEE and a selection of the best wheatsCanadians, Americans, Australians. Suitable for the production of long dough up to 22 hours. The paste is characterized by the ductilityand stability in a rising phase. Its use is universal: suitable for the production of blown, the power strip and is characterized by a high shelf life of bread.

Scheda Tecnica


111209112948_classicaFLOUR TYPE “00” Classic

This flour contains Canadians, Americans and Australians wheats and a selection of the best wheatsprotein of Cee.
Suitable for the production of long dough up to 48 hours. The paste is characterized by the ductilityand stability in a rising phase. Its use is universal: suitable for the production of blown, the power strip and is characterized by a high shelf life of bread.

Scheda Tecnica


111209112235_oroFLOUR TYPE “00” Gold

This flour contains only Canadians, Americans and Australians wheats. Suitable for the production of long dough up to 48 hours. The paste has an exceptional ductility and held in rising phase and is characterized by the high yields in bread making. The bread results with a crust thin, straw-yellow color and the fragrance typical of semi-hard wheat.

Scheda Tecnica

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