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W320-W340 | Semi-finished product for professional use made with type '1' soft wheat flour, and the addition of wholegrain spelt flour, dried natural soft wheat yeast and toasted wheat germ. Ideal for bread and pizza.Discover
W400 - W430 | High quality "00" type soft wheat flour, recommended for the production of sweet dough very rich and hydrated and for long leaven.Discover
W240-W260 | Soft wheat flour for professional use, ideal for rustic bread, pan pizza and focaccia.Discover