Teglia 60×40

Pizza dough mix with wheat flour, sourdough starter, wheat germ, rice flour, and durum wheat semolina. For direct and indirect doughs with long fermentation, it originates light and crispy pizzas with a characteristic bubbly crust.

MALT EXTRACT

For all types of bread and baked goods

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

A blend for pinsa, pizza alla pala and pan, rich in fiber with wheat germ and rice flour. Version with more fiber to enhance the taste and flavors of the past.

Romana

A mix for pinsa, pizza alla pala, in pan, rich in fibre with wheat germ and rice flour to accentuate the crispiness and lightness of pizza.

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.