Blue Type, flour type 1 and type 2
Flour to be used in refresh processes in the production of biscuits, Marches area type homemade bread and direct kneading processing.
Rheological values: W 220/240 - flour type 1 and 2
Orange Type, flour type 1 and type 2
Flour to be used for the preparation of dought 24/36 h and in the production of natural yeast bread, panettone, Easter doves, puff pastry and croissants.
Rheological values: W 300/330 - flour type 1 and 2
Yellow type, whole-wheat flour 1 and TOP
WHOLE WHEAT FLOUR 1
Whole wheat flour with medium / fine leaf obtained through the grinding of selected grains. To be used as basis for all productions of breads and baked products with a high fibre content.
Rheological values: W 270/300 - Whole wheat flour
WHOLE WHEAT FLOUR TOP
Whole wheat flour with fine leaf obtained through the grinding of selected grains. Strength flour with a particular water absorption capacity to be used as basis for all products with a high fibre content who needs long leavening times.
Rheological values: W 380/420 - Whole wheat flour
