Type 0 and stone-ground organic wholemeal flours

Our mill only processes soft Italian wheat from Veneto and Lombardy, as well as durum wheat from Apulia or Sicily. We only buy bran from networked groups of farmers or chains.

Refined organic durum wheats and soft wheats

Our type 0 soft wheat flours start from double 130 W, 200, 250, 300, 330, 360 and 400 W.

We also produce regrind durum wheat semolina, for bread, for pasta, for dusting or spreading.

organic 0 flours for pastries, round, tray and paddle pizza and all regional breads.

Giulietta 2.0

Farina tipo 0 di Grano Tenero BIO
provenienza Italia
W 250/270 – P/L. 0,60

Giulietta 2.0

Adatta per pani di grossa pezzatura, lievitazioni dirette da 8 a 24 ore.

Ottima per pasta frolla e pasta brisè.

Inoltre per pizza in teglia, pizza tonda prodotta in giornata.

Focacce, panini, pan brioches, crostate e dolci.

Idratazione dal 45% al 65%.

ROMEO 2.5

Farina tipo 0 di Grano Tenero BIO
provenienza Italia
W 250/270 – P/L. 0,60

ROMEO 2.5

Adatta per pani di grossa pezzatura impasti diretti e semi-indiretti, oppure per pizza tonda e napoletana con lievitazione da 18 -36 ore.

Idratazione dal 60 al 70%.

Ottima per produzione di sfoglia in pasticceria.

MONTECCHI 3.3

Farina tipo 0 di Grano Tenero BIO   Adatta per pizza alla pala e pinsa romana.
W330 – P/L. 0.57 – 0.65

MONTECCHI 3.3

Adatta per ciabatte, baguette, e focaccia a lunga lievitazione, pizza tonda, pizza alla pala con metodo indiretto 36/72 ore.

Idratazione dal 65% al 90%.

Inoltre per panettone con aggiunta del 20% di Manitoba.

In pasticceria ottima per brioches e croissant.

high hydration organic flours for panettone, yeast and organic manitoba

GRAN LIEVITATI 3.6

Farina tipo 0 di Grano Tenero BIO
provenienza Grano Tenero Italiano
e Manitoba Germania.

GRAN LIEVITATI 3.6

Consigliata per pasta madre, impasti con biga, poolish e pre-impasti.

Usi

Panetteria: baguettes, ciabatte e rosette.

Pizzeria: pizza alla pala e pizza alla romana

Pasticceria: panettoni, pandori, colombe, brioches offella

Ristorazione: pane bocconcini

Manitoba 4.0

Farina tipo 0 di Grano Tenero Manitoba BIO provenienza Germania e Italia da utilizzare come coadiuvante per rafforzare le farine.

MANITOBA 4.0

Consigliata per pasta madre, impasti con biga, poolish e pre-impasti inoltre come coadiuvante per rinforzare le altre farine.

Usi

Panetteria: baguettes, ciabatte e rosette.

Pizzeria: pizza alla pala e pizza alla romana

Pasticceria: panettoni, pandori, colombe, brioches offella

Ristorazione: pane bocconcini

semole bio di grano durO

DORATA integrale

ORGANIC soft wheat type 0 flour
Origin: 100% Italy
W 210/220 - P/L. 0.55 - moisture content from 60% to 70% - proving time from 8 hours to 24 hours

DORATA rimacinata

Organic remilled durum wheat semolina
Provenienza Italia 100%
W 210/220 - P/L. 0,55 - idratazione da 60% a 70% - liev. da 8 ore a 24 ore
Adatta per pizza tonda e pizza in teglia.

DORATA

ORGANIC durum wheat bran
Origin: 100% Italy (Sicily/Apulia/Campania)
Suitable for direct and indirect mixtures.

Nuvola

Bran for dusting the dough when rolling out
Origin: 100% Italy (Sicily/Apulia/Campania)
Suitable for direct mixtures

organic flours from other
cereals and stone-ground flours

Ask the Sales Department for the technical data shee

Fresh organic pasta

Type 0 Italian soft wheat flour, Italian durum wheat bran, organically-farmed in Italy.

Suitable for: pappardelle, lasagne, ravioli, tortelli, gnocchi, tagliatelle, tagliolini, orecchiette and trofie pasta shapes.

STRENGTH: W 180/220

PACK: 25Kg

INTEGRA

An ORGANIC, stone-ground, soft wheat wholemeal flour from Italy.

Suitable for: bread, sandwich loaves, large loaves, sweet and savoury focaccia, breadsticks, snacks and pizza.

STRENGTH: W 220

MOISTURE CONTENT:: 65-70%

PACK: 25Kg – 5Kg

 

EQUILIBRA type 2 semi-integral

An ORGANIC, stone-ground, soft wheat type 2 flour from Italy.

Suitable for: bread, sandwich loaves, large loaves, sweet and savoury focaccia, breadsticks, pizza and snacks.

STRENGTH: W 220

MOISTURE CONTENT:: 65-70%

PACK: 25Kg – 5Kg

EQUILIBRA type 1 semi-integral

An ORGANIC, stone-ground, soft wheat type 1 flour from Italy.

Suitable for: bread, bread in a box, breads of large size, sweet and savory focaccia, breadsticks, snacks and round pizza, in a pan and on a shovel. 

STRENGTH: W 220

MOISTURE CONTENT:: 65-70%

PACK: 25Kg – 5Kg


FARINA ITALIA

Con Germe di Grano BIO. Farina tipo O – Semola rimacinata di Grano Duro – Germe di Grano – provenienza  Italia

La farina Italia contiene grano duro che assorbe meno acqua nell’impasto.


Recommendation for professional recipes:

1. For a pizza with greater air pockets, hydration of 68/70%
2. ⁠For a pizza with medium air pockets, 60/62% hydration
3. ⁠Per una pizza più croccante, meno alveolata idratazione 50/55%

STRENGTH: W 260/280

PACK: 25Kg – 5Kg

organic noble flours
stone-ground

Whole wheat spelt

An ORGANIC spelt wholemeal flour. Stone-ground, origin: Italy. provenienza Italia.

Suitable for: bread, pizza, snacks, breadsticks, sweet and savoury focaccia.

MOISTURE CONTENT: 60% – 70%

PACK: 25Kg – 5Kg

FARRO SPELTA semi-integral

An ORGANIC spelt type 2 semi-wholemeal flour. Stone-ground, origin: Italy.

Suitable for: bread, pizza, snacks, breadsticks, sweet and savoury focaccia.

MOISTURE CONTENT: dal 60% al 70%

PACK: 25Kg – 5Kg

FARRO SPELTA tipo 0

ORGANIC spelt type 0 flour, origin: Italy.

Suitable for: bread, pizza, snacks, breadsticks, sweet and savoury focaccia.

STRENGTH: cannot be calculated

MOISTURE CONTENT: 60% – 70%

PACK: 25Kg – 5Kg

KAMUT® integrale

ORGANIC, stone-ground Khorasan Kamut® wholemeal wheat bran – origin: Montana (USA)

Suitable for: pasta, bread, pizza, snacks, breadsticks, sweet and savoury focaccia.

STRENGTH: cannot be calculated

MOISTURE CONTENT: dal 60% al 70%

PACK: 25Kg – 5Kg

KAMUT® semintegrale

ORGANIC, stone-ground Khorasan Kamut®, type 2 semi-wholemeal wheat bran, origin: Montana (USA).

Suitable for: pasta, bread, pizza, snacks, breadsticks, sweet and savoury focaccia.

STRENGTH: cannot be calculated

MOISTURE CONTENT:: 60-70%

PACK: 25Kg – 5Kg

KAMUT® rimacinata

ORGANIC Khorasan Kamut® re-milled wheat bran – origin: Montana (USA).

Suitable for: pasta, bread, pizza, snacks, breadsticks, sweet and savoury focaccia.

STRENGTH: cannot be calculated

MOISTURE CONTENT: 60-70%

PACK: 25Kg – 5Kg

Other cereals fours

grand’orzo bio

An organic, stone-ground, barley wholemeal flour from Italy. provenienza Italia.

Suitable for: bread, snacks, breadsticks and others, recommended mixed with soft wheat.

STRENGTH: cannot be calculated

PACK: 25Kg – 5Kg

MOISTURE CONTENT:: 65-70%

AVENA bio

ORGANIC wholemeal oat flour
Stone-ground – origin: Germany

Suitable for: bread, snacks, breadsticks and others, recommended mixed with soft wheat.

STRENGTH: cannot be calculated

PACK: 25Kg – 5Kg

MOISTURE CONTENT:: 65-70%

SEGALE

An organic, stone-ground, semi-wholemeal rye flour from Italy. provenienza Italia.

Suitable for: bread, black bread, Tirolo bread, snacks, focaccia, pizza and pasta.

STRENGTH: cannot be calculated

PACK: 25Kg – 5Kg

MOISTURE CONTENT:: 65-70%

SEGALE PIù integrale

An organic, stone-ground, semi-wholemeal rye flour from Italy. provenienza Italia.

Suitable for: bread, black bread, Tirolo bread, snacks, focaccia, pizza and pasta.

STRENGTH: cannot be calculated

PACK: 25Kg – 5Kg

MOISTURE CONTENT:: 65-70%

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