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

Organic soft wheat type 0 flour
Origin: Italy
W 250/270 - P/L. 0,60

Giulietta 2.0

For large loaves, direct proving from 2 to 4 hours.

Excellent for shortcrust pastry, with or without egg.

Also for tray pizza and round pizza prepared the same day.

Focaccia, rolls, brioche bread, tarts and cakes and biscuits.

Moisture content from 45% to 65%.

ROMEO 2.5

Organic soft wheat type 0 flour
Origin: Italy
W 250/270 - P/L. 0,60

ROMEO 2.5

Perfect for large loaves made with direct or semi-direct dough, proving for 6-8 hours or round and Neapolitan pizza proving for 24 hours.

Moisture content from 60 to 70%.

Excellent for the production of puff pastry in cake shops.

MONTECCHI 3.3

ORGANIC soft wheat type 0 flour             Suitable for paddle pizza and pinsa romana. W330 - P/L. 0.57 - 0.65

MONTECCHI 3.3

Suitable for ciabatta bread, baguettes and focaccia left to prove for a long time, round pizza, “paddle” pizza using the indirect method 36/72 hours.

Moisture content from 65% to 90%.

Also for panettone with the addition of 20% Manitoba flour.

In the cake shop, it is excellent for brioches and croissants.

High moisture content organic flours for panettone, sourdough and organic manitoba flour

high hydration organic flours for panettone, yeast and organic manitoba

GRAN LIEVITATI 3.6

ORGANIC soft wheat type 0 flour
origin: Italian soft wheat
and manitoba from Germany.

GRAN LIEVITATI 3.6

Recommended for starter dough, doughs with biga, poolish and pre-mixes.

Uses:

Bakeries: baguettes, ciabatta and rosette breads

Pizzeria: paddle pizza and pinsa romana

Cake shops: panettone, pandoro, colomba, brioches, offella

Catering: bread bites

Manitoba 4.0

Type 0 flour of Manitoba BIO Soft Wheat from Germany and Italy to be used as an adjuvant to strengthen flours.

MANITOBA 4.0

Recommended for starter dough, doughs with biga, poolish and pre-mixes as well as for an adjuvant to strengthen other flours.

Uses:

Bakeries: baguettes, ciabatta and rosette breads

Pizzeria: paddle pizza and pinsa romana

Cake shops: panettone, pandoro, colomba, brioches, offella

Catering: bread bites

durum wheat organic bran

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

Semola rimacinata di Grano Duro BIO
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

Pasta fresca bio

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 tipo 2 semintegrale

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 tipo 1 semintegrale

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


ITALIA 1.0

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 260/280

MOISTURE CONTENT: 60-70%

PACK: 25Kg – 5Kg

organic noble flours
stone-ground

FARRO SPELTA integrale

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 semintegrale

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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