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 Type 0 flours for pastry, round pizza, pan pizza, pizza *alla pala*, and all regional breads

GIULIETTA 2.0

Organic Soft Wheat Flour (Type 0)
Origin: Italy
W 250/270 – P/L. 0,60

GIULIETTA 2.0

Organic Soft Wheat Flour (Type 0)
Origin: Italy
W 250/270 – P/L. 0,60

Suitable for large loaves and direct fermentation processes lasting 8 to 24 hours.

Excellent for shortcrust pastry and pâte brisée.

Also available: pan pizza and round pizza made fresh daily.

Focaccias, sandwiches, brioche loaves, tarts, and pastries.

Hydration from 45% to 65%.

ROMEO 2.5

Organic Soft Wheat Flour (Type 0)
Origin: Italy
W 250/270 – P/L. 0,60

ROMEO 2.5

Organic Soft Wheat Flour (Type 0)
Origin: Italy
W 250/270 – P/L. 0,60

Suitable for large loaves using direct or semi-indirect dough methods, or for round and Neapolitan-style pizzas with a fermentation time of 18–36 hours.

Hydration of 60% to 70%.

Excellent for producing puff pastry in a pastry shop.

MONTECCHI 3.3

Organic Type 0 Soft Wheat Flour. Suitable for *pizza alla pala* and *pinsa romana*.
W330 – P/L. 0.57 – 0.65

MONTECCHI 3.3

Organic Type 0 Soft Wheat Flour. Suitable for *pizza alla pala* and *pinsa romana*.
W330 – P/L. 0.57 – 0.65

Suitable for ciabatta, baguettes, and long-fermentation focaccia, as well as round pizza and *pizza alla pala* using the indirect method (36–72 hours).

Hydration from 65% to 90%.

Furthermore, for panettone with the addition of 20% Manitoba flour.

In pastry making, it is excellent for brioches and croissants.

high hydration organic flours for panettone, yeast and organic manitoba

GRAN LIEVITATI 3.6

Organic Soft Wheat Flour (Type 0)
Origin: Italian soft wheat and German Manitoba wheat.

GRAN LIEVITATI 3.6

Organic Soft Wheat Flour (Type 0)
Origin: Italian soft wheat and German Manitoba wheat.

Recommended for sourdough, as well as doughs using biga, poolish, and pre-ferments.

Uses

Bakery: baguettes, ciabattas, and rosettes.

Pizzeria: pizza alla pala and Roman-style pizza

Pastry: panettone, pandoro, Colomba, brioche, offella

Dining Services: bread rolls

Manitoba 4.0

Organic Manitoba soft wheat flour (Type 0) from Germany and Italy, to be used as an additive to strengthen other flours.

MANITOBA 4.0

Organic Manitoba soft wheat flour (Type 0) from Germany and Italy, to be used as an additive to strengthen other flours.

Recommended for sourdough, doughs using biga, poolish, or pre-ferments, and also as an additive to strengthen other flours.

Uses

Bakery: baguettes, ciabattas, and rosettes.

Pizzeria: pizza alla pala and Roman-style pizza

Pastry: panettone, pandoro, Colomba, brioche, offella

Dining Services: bread rolls

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

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

FARINA ITALIA

With Organic Wheat Germ. Type 0 Flour – Remilled Durum Wheat Semolina – Wheat Germ – Origin: Italy

Italian flour contains durum wheat, which absorbs less water in the dough.


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

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


organic noble flours
stone-ground

Whole wheat spelt

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

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® 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. Origin: Italy.

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. Origin: Italy.

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. Origin: Italy.

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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