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 flavor of semi-hard grain and the smell of bread once.
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.
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.
FLOUR 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.
FLOUR 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.
FLOUR 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 the ductility, stability in a rising phase. Its use is universal, suitable for the production of the strip is characterized by high preservability of bread.
FLOUR TYPE “00” Special
This flour contains the best wheats flour protein of the CEE and a selection of the best wheats Canadians, Americans, Australians. Suitable for the production of long dough up to 22 hours. The paste is characterized by the ductility and 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.
FLOUR TYPE “00” Classic
This flour contains Canadians, Americans and Australians wheats and a selection of the best wheats protein of Cee.
Suitable for the production of long dough up to 48 hours. The paste is characterized by the ductility and 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.
FLOUR 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.