Contact Us it
INFIBRA primamacina

Primamacina Bread

Soft wheat flour for professional use, obtained from the first milling of the wheat grain with the addition of toasted bran, toasted middlings, toasted broken soft wheat and toasted wheat germ. Ideal for rustic bread, pan pizza and focaccia. The ultimate in taste and wellbeing; a natural source of vitamins, minerals and a high fibre content. The result is a baked product with a strong flavour and a delicately toasted aroma. Ensures an excellent end product shelf life. 100% natural, free from additives and flavourings.

Characteristics of the Flour




W240 - W260

Pack size

12.5 kg

You might also be interested in

find out which flour best suits your needs and... be inspired!

Panetteria tipo0 pink

Bread-making line

Type 0

From W310 to W430 | Professional flours recommended for medium, medium-long leavening and medium working with biga or indirect processing with biga.

Pasticceria frolla

Pastry Line


W140 - W160 | High quality "00" type soft wheat flour, recommended for the preparation of shortcrust pastry in general, biscuits, shortbread, tarts.

Pasticceria croissant

Pastry Line


W380 - W390 | High quality "00" type soft wheat flour, recommended for breakfast products as puff pastry, croissant, brioches and veneziane.


Want more information?

Would you like to receive more information on services, shipments and supplies?

Enter your e-mail and write us your request, you will be contacted as soon as possible by one of our sales representatives.

* Required fields

Are you already our customer? *
Quantitativo farine mensile consumato 
Thank you for your request!