• type-0/00 GSM for long proving times (24-36 hours)

    type-0/00 GSM for long proving times (24-36 hours)

    Suitable for creating soffiate, rosette, ciabatte, bake...
  • type-0/00GS for long proving times (18-24 hours)

    type-0/00GS for long proving times (18-24 hours)

    Suitable for creating rosette, ciabatte, bakery product...
  • type-0/00RS for long proving times (16-20 hours)

    type-0/00RS for long proving times (16-20 hours)

    Suitable for creating rosette, ciabatte, and other bake...
  • type-00M for long proving times (14-18 hours)

    type-00M for long proving times (14-18 hours)

    Suitable for creating ciabatte, and other bakery produc...
  • type-0 Manitoba for long rising (14-18 hours)

    type-0 Manitoba for long rising (14-18 hours)

    Suitable for creating ciabatte, and other bakery produc...
  • type-0/00 Purple flour for direct and indirect dough (10-12 hours)

    type-0/00 Purple flour for direct and indirect dou

    Suitable for making kneaded bread, baguettes, sliced br...
  • type-0/00 Blue for direct dough (8-10 hours)

    type-0/00 Blue for direct dough (8-10 hours)

    Suitable for making hard pasta, zoccoletti, mantovane....
  • type-0/00 Green for direct dough (4-6 hours)

    type-0/00 Green for direct dough (4-6 hours)

    Suitable for making Tuscan, Pugliese, Sicilian bread an...
  • type-0 VA for direct dough (4-6 hours)

    type-0 VA for direct dough (4-6 hours)

    Green oat flour suitable for making Tuscan, Pugliese an...
  • type-00RA for direct dough (4-6 hours)

    type-00RA for direct dough (4-6 hours)

    Suitable for making Tuscan, Pugliese and Sicilian bread...
  • remilled Semola for direct dough (4-6 hours)

    remilled Semola for direct dough (4-6 hours)

    Suitable for making Altamura bread....
  • type-1 wholemeal flour for direct dough (4-6 hours)

    type-1 wholemeal flour for direct dough (4-6 hours

    Suitable for making wholewheat bread. Fine/medium/large...
  • Wholewheat Strong flour for long proving times (14-18 hours)

    Wholewheat Strong flour for long proving times (14

    Suitable for making wholewheat bread with long proving ...
  • type-2 Casereccio (18-24 hours)

    type-2 Casereccio (18-24 hours)

    Suitable for making ciabatta, medium-sized loaves, and ...
  • type-1 flour fine/large for direct dough (4-6 hours)

    type-1 flour fine/large for direct dough (4-6 hour

    Suitable for making tuscan bread, and rustic breads....
  • type-1 flour for pan Chapati for direct dough (4-6 hours)

    type-1 flour for pan Chapati for direct dough (4-6

    Suitable for making Pan Chapati...
  • type-1 flour fine Strong for long proving times (14-18 hours)

    type-1 flour fine Strong for long proving times (1

    Suitable for making ciabatta bread and other bakery pro...