MALT EXTRACT

For all types of bread and baked goods

MISCELA PER FOCACCIA LIGURE

Mixture particularly suitable for the preparation of pizzas and focaccia, with both long and short leavening times

FARINA 00 – MANITOBA

Flour ideal for preparing long-leavening pastry products such as brioches, croissants, large leavened goods, high or long-leavning pizzas, and bread. Ideal for refreshing sourdough

FARINA 00 – PASTA FRESCA

Flour ideal for preparing fresh and filled pasta characterised by a natural yellow colouring that holds for several days without turning grey

SEMOLA PER PASTA

Flour obtained by milling durum wheat of excellent quality, it is ideal for making egg pasta and all types of dry pasta

FARINA 00 – TORTE E BISCOTTI

Flour ideal for making cakes, shortcrust pastry, biscuits and sponge cake

FARINA 00 – PIZZA E FOCACCIA

Flour ideal for making light and extremely digestible traditional pizzas, focaccia and homemade bread

Miracolo®

Flour with ancient varieties of local wheat. Ideal for any baked product, it gives unique flavour and aroma. Can be used for bread, pizza, pasta and patisserie.

Miracolo® Integrale

Flour with ancient varieties of local 100% Italian wheat. Ideal for any baked product, gives a unique flavour and aroma. Can be used for bread, pizza, pasta and patisserie.

Miracolo® Tipo 1

Flour with ancient varieties of local 100% Italian wheat. Ideal for any baked product, gives unique flavour and aroma. Can be used for bread, pizza, pasta and patisserie.