Catalog Category Flour

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 not specified by producer. Special pinsa mix designed for a crispy outside, highly hydrated and open-crumb dough with intense flavor. Dry yeast is already included; natural yeast supports extensibility during shaping.

W 370. Strong professional pizza flour for long maturation and flavorful baked pizza. Ideal for all styles of plate pizza, with dough maturation of around 20-24 hours at room temperature.

W 210. Pizza flour for doughs that need to be ready for stretching and baking in a short time. Produces a soft pizza with a crisp edge, ideal for all styles of plate pizza.

W 250. Professional flour for contemporary pizza with a pronounced rim, crisp outside and soft inside. Designed to keep these qualities after baking, making it suitable for takeaway pizza.

W not specified by producer. Certified gluten-free semi-finished flour blend made with rice, lentil and red teff flours. Designed for easy stretching, strong oven spring and a classic pizza flavor.

W 320. Professional pizza flour for flavorful, crispy pizza with a pronounced golden edge. Suitable for plate and pan pizza, with dough maturation up to around 16 hours.

W 185. Remilled durum wheat semolina rich in gluten and a source of protein. Suitable for pasta, bread and traditional cakes; double milling supports homemade pasta with a naturally yellow color and excellent stability.

W 320 (+/- 15). Highly workable type 0 flour with excellent extensibility, strength and stability. Ideal for puff pastry, croissants blended with Manitoba, long-fermentation plate pizza, and as support for flours with high P/L values.