Sole Mais
Mix with corn and sunflower seeds, versatile for bread and baked goods.
Dunkel
Dark multigrain mix with seeds, versatile for bread and baked goods, sweet and savory.
Cereali Più
Multi-grain mix with seeds, versatile, for golden, sweet or savory breads and baked goods.
Brioche+
Special flour for breakfast leavening, enriched with enzyme parts.
Panettone+
Special, naturally sturdy flour for large leavened goods, enriched with fiber and enzyme parts.
Gran Muesli
Multi-grain black mix with seeds, versatile and aromatic, for bread and sweet or savory baked goods.
Gran Fermento
Mix with sourdough and special naturally sturdy flour for clean label fermented sweet bases.
Gran Riso
Mix with rice, versatile for bread and baked goods, sweet or savory, light and crumbly.
Gran Latte
Versatile milk bread mix for sweet or savory baked goods.
Gran Frolla
Mix for dry and crumbly pastry.
Gran Teglia
Pizza pan and focaccia mix.
Gran Soffice
Sponge cake mix for aerated, whipped, light sweet doughs.
Gran Semola Integrale
Fine-grain whole wheat semolina mix, versatile for distinctive breads and baked goods.
Grand Cake
Mix for making soft and spongy sweet bases.
Gran Soia
Flour and grain soybean mix, versatile, for distinctive breads.
Gran Croissant
Breakfast yeast mix.
Gran Lieviti
Unique mix for large leavened goods.
Primo Impasto
Mix for making fermented sweet pre-doughs.
Rustic
Rustic grain and seed mix, versatile for distinctive breads.
Arabo
Mix with oats specifically for typical bread.
Tartaruga
Mix with oats and corn specifically for typical bread.
Baguette
Traditional baguette mix specifically for typical bread.
Gold Malt
Malted wheat flour.
K4 Vital
Enzyme adjuvant with sourdough starter for leavened doughs.
K3 Soft
Enzymatic improver with emulsifier for bread.
K2 Frost
Enzymatic improver with sunflower lecithin for baked goods.
K1 Help
Enzyme adjuvant for bread.
MIA GRA
Type “2” flour, 100% Italian, made from four varieties of ancient soft grains. (Verna, Autonomy, Abundance, Frassineto). Suitable for short leavening and for gentle processes […]
MIA SEI
Whole wheat durum wheat semolina with high protein content.
MIA M
Type “1” medium-soft protein flour. Suitable for medium leavening, it has very balanced rheological characteristics that make it suitable for all preparations where great elasticity […]
MIA S
MIA patented flour for all types of dough.
MIA X
Type “1” high protein soft flour. Suitable for long maturation and where considerable volume development, easy leavening control and a very extensible gluten mesh are […]
