Contacts it
INFIBRA cerealisemi

Buckwheat and seeds

Semi-finished product for professional use made with type '0' wheat flour and the addition of linseed, sunflower seeds, toasted bran, wholemeal buckwheat flour, wholegrain spelt flour and oat flour. Ideal for bread and pizza. The ultimate in taste and wellbeing; a natural source of vitamins, minerals and rich in fibre. The result is a fragrant baked product with a full flavour and a delicately toasted aroma. Ensures an excellent end product shelf life. 100% natural, free from additives and flavourings.

Characteristics of the Flour




W320 - W340

Pack size

10 kg

You might also be interested in

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

INFIBRA cerealisemi


Wholegrain spelt

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.

INFIBRA spirulina


Spirulina with seeds

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

Panetteria semola rimacinata

Bread-making line

Remilled Semola

Durum wheat flour remilled semolina.


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

Grazie per la tua richiesta!