FLOUR

"The essence of cereal"

We select the finest Italian cereals to obtain the best flours,
extremely versatile and suitable for many recipes.

00 Flour

wholemeal flour

MANITOBA Flour

Semolina Flour

BUCKWHEAT FLOUR

CHICKPEA FLOUR

RUSSELLO WHEAT FLOUR

00 Flour

The 00 flour is a powder obtained by grinding the seeds of soft wheat from which the bran and germ are eliminated. It is therefore the most refined of the types of flour available, also known as “fine flour”.

It is a very versatile flour and is the most used for making fresh pasta, pizza, béchamel, sauces and batters, desserts, doughs, creams and short crust pastry for pies.

500g | 1kg | 3kg | 25kg

wholemeal flour

The grinding of wholemeal flour sometimes still takes place in millstones, an ancient technique which has almost disappeared. This flour boasts of excellent characteristics and is rich in fibers, thus increasing the sense of nourishment whilst at the same time facilitating intestinal digestion and reducing the absorption of fats and cholesterol.

It can be used in the preparation of pasta, pizza, cereal bread and whole meal biscuits.

500g | 1kg | 3kg | 25kg

MANITOBA Flour

It is a soft wheat flour, rich in gluten and consequently far richer in protein than other flours. Suitable for the long leavening of sweet recipes, bread, pizzas and baked goods in general.

Often widely used in the preparation of large-leavened products, namely, those pastry products that are made with mother yeast, such as panettone, pandoro and Easter colomba.

500g | 1kg | 3kg | 25Kg

semolina Flour

Wheat is a cereal of ancient cultivation, belonging to the Poaceae or Graminaceae family. Wheat flour is a product obtained by grinding the grain-bearing tip of the stem of a wheat plant.

Wheat flour is a fundamental product in our diet: durum wheat flour is in fact used to produce semolina pasta as well as various types of bread and desserts.

500g | 1kg | 3kg | 25Kg

BUCKWHEAT FLOUR

Buckwheat is a false cereal, has a pleasant taste and its texture is similar to that of barley.

Buckwheat flour, with its dark gray color and rustic flavor, is nutritious, high in fiber and naturally gluten-free. It is the basis of some traditional Italian dishes such as pizzoccheri or polenta. It is also worth trying in bread, focaccia and cakes, or alternatively mixed with other flours.

500g | 1kg | 3kg | 25Kg

CHICKPEA FLOUR

The chickpea flour is obtained by grinding the dried seeds of the chickpea; it is a food rich in minerals, such as calcium, phosphorus, iron, and vegetable proteins.

500g | 1kg | 3kg | 25kg

RUSSELLO WHEAT FLOUR

By grinding these specific grains, a flour rich in proteins is obtained: on average, the protein value is around 12-14%, 10% of which is made up of gluten.

Russello flour is particularly suitable for the production of bread.

500g | 1kg | 3kg | 25kg

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