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.
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
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
Whole wheat durum wheat semolina with high protein content.
Suitable for medium and long leavening and where great elasticity is required.
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.
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