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W380 | Type '1' soft wheat flour for professional use, type ‘1’ for professional use with toasted wheat germ added. Ideal for bread, pizza, leavened pastry products and for the preparation of biga and preferment starter doughsDiscover
W330 - W350 | High quality "00" type soft wheat flour, recommended for the production of French croissant, brioches and maritozzi.Discover
Flours for fresh pasta
W210-W240 | Flour with 100% Italian wheat, with very low ash content, ideal for fresh pasta, for manual preparations or by means of kneading and drawing machines. Recommended for stuffed pasta.Discover