Product Catalogue
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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%
Read more
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%
Read more
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%
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Built for longer fermentation and stronger doughs. Saccorosso offers higher protein content, giving dough excellent elasticity and structure over time.
Ideal for pastries, speciality breads, and pizza where strength and stability are key.
A dependable choice when you need dough that holds up and performs.
W300 - 320 / Proteins > 13.0%
NEW - Obtained from mixtures of grains of medium strength and elasticity. Versatile and balanced, recommended for doughs with medium rising times. Protein W-Rating > 12.0% 240 - 260
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Formulated for gluten-free baking with a softer touch. Dolce flour is ideal for cakes, biscuits, and desserts, delivering a light, tender crumb without heaviness.
A dependable option for sweet baking where texture is key.
A high-quality gluten-free flour blend designed to replicate the texture and performance of traditional wheat flour. It produces light, well-structured doughs suitable for pizza, breads, and baked goods.
Consistent and easy to work with, it allows for reliable results without compromising on texture.