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A high-strength flour designed for enriched and long-leavened doughs. Its strong gluten structure supports excellent elasticity and stability, making it ideal for pastries, brioche, and advanced baking applications.
Reliable where structure and performance are essential.
W360 - 380 / Proteins > 14.25%
A high-strength flour designed for enriched and long-leavened doughs. Its strong gluten structure supports excellent elasticity and stability, making it ideal for pastries, brioche, and advanced baking applications.
Reliable where structure and performance are essential.
W360 - 380 / Proteins > 14.25%
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Created for light, cloud-like pizza doughs. Nuvola Super delivers exceptional rise and aeration, producing a soft, airy interior with a well-developed, flavourful crust.
Ideal for modern Neapolitan-style pizzas where volume, structure, and texture all play a role.
W320 - 340 / Proteins > 13.5%
Created for light, cloud-like pizza doughs. Nuvola Super delivers exceptional rise and aeration, producing a soft, airy interior with a well-developed, flavourful crust.
Ideal for modern Neapolitan-style pizzas where volume, structure, and texture all play a role.
W320 - 340 / Proteins > 13.5%
A softer, more versatile “00” flour suited to everyday baking. It creates smooth, easy-to-work doughs that result in light breads with a soft, white crumb.
Balanced and adaptable, it’s a reliable option for bakers looking for consistency across a range of recipes.
W220 - 240 / Proteins > 11.5%
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A softer, more versatile “00” flour suited to everyday baking. It creates smooth, easy-to-work doughs that result in light breads with a soft, white crumb.
Balanced and adaptable, it’s a reliable option for bakers looking for consistency across a range of recipes.
W220 - 240 / Proteins > 11.5%
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A softer, more versatile “00” flour suited to everyday baking. It creates smooth, easy-to-work doughs that result in light breads with a soft, white crumb.
Balanced and adaptable, it’s a reliable option for bakers looking for consistency across a range of recipes.
W220 - 240 / Proteins > 11.5%
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Designed specifically for fresh pasta making. This flour produces a smooth, elastic dough that rolls easily and holds its shape, giving pasta a delicate texture and clean bite.
Perfect for tagliatelle, ravioli, gnocchi, and other fresh pasta formats where texture matters.
W260 - 280 / Proteins > 12.25%
Designed specifically for fresh pasta making. This flour produces a smooth, elastic dough that rolls easily and holds its shape, giving pasta a delicate texture and clean bite.
Perfect for tagliatelle, ravioli, gnocchi, and other fresh pasta formats where texture matters.
W260 - 280 / Proteins > 12.25%
The go-to flour for authentic Neapolitan pizza. Milled for high-temperature baking, this “00” flour produces a soft, elastic dough that bakes into a light, airy crust with a tender centre and a beautifully blistered edge.
Consistent, reliable, and designed for wood-fired or high-heat ovens, it’s a staple for pizzerias and serious home bakers alike.
W260 - 270 / Proteins > 12.5%
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The go-to flour for authentic Neapolitan pizza. Milled for high-temperature baking, this “00” flour produces a soft, elastic dough that bakes into a light, airy crust with a tender centre and a beautifully blistered edge.
Consistent, reliable, and designed for wood-fired or high-heat ovens, it’s a staple for pizzerias and serious home bakers alike.
W260 - 270 / Proteins > 12.5%
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The go-to flour for authentic Neapolitan pizza. Milled for high-temperature baking, this “00” flour produces a soft, elastic dough that bakes into a light, airy crust with a tender centre and a beautifully blistered edge.
Consistent, reliable, and designed for wood-fired or high-heat ovens, it’s a staple for pizzerias and serious home bakers alike.
W260 - 270 / Proteins > 12.5%
Read more