MALT EXTRACT

For all types of bread and baked goods

Miracolo® Farina Tipo 2

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

TIPO 1 MACINATA A PIETRA FORTE

Stone Milled type 1 flour ideal for bread, pizza, focaccia

INTEGRALE FINE-GROSSA

Fibre-rich flour suitable for wholemeal and semi-processed baked goods

MISCELA PER FOCACCIA LIGURE

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

RIMACINATA

Flour ideal for breadmaking that involves a short leavening time

KRONOS®

Flour ideal for all leavening

TIPO UNO FORTE

Flour ideal for the preparation of processed breads, pizza and foccacia, enhances flavour in the leavening process. In confectionery suitable for the preparation of leavened cakes and brioche

TIPO UNO DEBOLE

Flour ideal for the preparation of processed breads, pizzas, foccacia and baked confectionery. Enhances flavour in the leavening process

TIPO UNO SPECIALE

Flour ideal for the preparation of processed breads, pizzas, focaccia and baked confectionery. Enhances flavour in the leavening process