Brand Grandi Molini

W 160 (+/- 15). National type 0 flour for doughs that need low strength. Recommended for bakers and suitable for fast, direct bakery preparations.

W 270 (+/- 15). Versatile type 00 flour for medium-long fermentation doughs and refreshing biga. Suitable for sandwich bread, baguettes and proofing-cell work.

W 300 (+/- 15). Versatile type 00 flour with high absorption, ideal for medium-long fermentation doughs and refreshing biga. Recommended for baguettes, sandwich bread and flavored breads where improvers are not used.

W 320 (+/- 15). Versatile type 00 flour with high absorption and good extensibility. Ideal for medium-long fermentation doughs and refreshing biga in baguette production.