00 BIOLOGICA PIZZA

Flour ideal for making flat or sliced pizza with direct-dough and short leavening times.

Napoletana Extra

Pizza mix with type 0 wheat flour and wheat germ, ideal for indirect doughs.

Napoletana Midi

Pizza mix with type 0 wheat flour and wheat germ, ideal for direct doughs.

Romana Rustica

Mix for Roman-style pizza and pinsa, with wheat germ and rice. Designed for high hydration, it offers options for precooking. Version with more fibre to enhance old-fashioned flavours.

Romana

Mix for Roman-style pizza and pinsa, with wheat germ and rice. Designed for high hydration, it offers options for precooking. Mild version.

MISCELA PER FOCACCIA LIGURE

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

INTEGRALE

Fibre-rich flour, suitable for whole and semi-processed baked goods.

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.

FARINA 00 – TORTE E BISCOTTI

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

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.