Whole wheat durum wheat semolina with high protein content.
Suitable for medium and long leavening and where great elasticity is required.
MACINAZIONE INTEGRATA® AUTENTICA is a patented process that combines two milling techniques: the more traditional stone milling with modern cylinder milling. It innovatively regulates the entire workflow diagrams, with particular attention to controlling production temperatures.
Flours
Whole wheat durum wheat semolina with high protein content.
Suitable for medium and long leavening and where great elasticity is required.
Flours
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 in keeping with tradition.
Flours
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 sought.
Flours
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 is required.
Flours
Type “1” flour with moderate protein content.
Suitable for reduced rising times, it lends itself to all preparations where a quick reaction to fermentation processes is sought and where modest elasticity is required.