Products

PROFESSIONAL ROSA is a flour made from the best grains for use in biscuits. ideal for short leavening, such as the production of taralli, breadsticks, biscuits and other dry, sweet and savory products.

PROFESSIONAL VIOLA is a flour with ideal characteristics for the production of medium-large breads requiring high elasticity, such as Tuscan bread and typical Apulian bread.

PROFESSIONAL VERDE is a flour derived from the milling of national and European grains, particularly versatile. Ideal for making hard bread, piadina, focaccia and oven-baked pizza.

PROFESSIONAL BIO is a flour obtained by grinding exclusively Italian organic grains.

PROFESSIONAL ORO is a prime flour, ideal for all types of bread, especially for seasoned breads made with direct dough, such as ferrara’s crocette or hard bread with oil.

PROFESSIONAL BLU is a strengthened flour made from suitable European strength grains, ideal for hard and soft breads with the use of yeast holding cells and also for fast, high-hydration doughs.

PROFESSIONAL GIALLA is a flour made from strong national and european wheats, ideal for indirect doughs (short 8-12 hour churns) and direct doughs with high hydration and long fermentation such as rosettes and rolls. Also recommended for soft breads such as baguettes, maggiolini, ciabatte and pan or shovel pizza.

PROFESSIONAL GRANITO is a flour suitable for making fresh pasta and potato gnocchi (dumplings). The quality of this product gives the gnocchi and fresh pasta perfect toughness and resistance.

PROFESSIONAL GIALLA ROMA is a flour made from strong grains, ideal for indirect doughs (poolish or medium bigas 14-16 hours), for soft breads such as rosettes and ciabatte and for the production of leavened and frozen sweet and savory pastries.

PROFESSIONAL AZZURRA is a flour obtained from the milling of the best European strength grains with the highest protein content, able to withstand high hydrations and for long churns (over 18 hours).

PROFESSIONAL ROSSA is a flour obtained from the most protein-rich fractions of the best European wheat grains, ideal for keeping sourdough, for frozen pastries and for all bakery products requiring very long leavening (biga over 24 hours).

PROFESSIONAL MARRONE is a wholemeal flour suitable for all types of production, sweet and savory. Available in broadleaf and fine-leaf varieties and in different strengths.