Contact Us it
INFIBRA primamacina

Primamacina Pizza

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 classic pizza doughs with long rising and proofing times. 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




W360 - W370

Pack size

12.5 kg

You might also be interested in

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

INFIBRA cerealisemi



W320-W340 | Semi-finished product for professional use ideal for pizza and dark bread.

Panetteria tipo00 green

Bread-making line

Type 00

From W320 to W430 | Professional flours recommended for medium, medium-long leavening and indirect processing with biga.

INFIBRA spirulina


Spirulina without seeds

W290-W310 | Flour for professional use with the addition of Italian organic spirulina algae. Ideal for bread, focaccia, pizza, bread sticks and fresh pasta.


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!