You might also be interested in
find out which flour best suits your needs and... be inspired!
W300-W370 | Semi-finished product for professional use ideal for pinsa, pizza alla pala and Roman-style focaccia.Discover
W300-W310 | Pizza flour ideal for the preparation of dough that requires leavening times from 10 to 18 hours.Discover
Type '00' soft wheat flour for professional use, designed for making easy roll doughs for pizzas, pinsa, pizza alla pala and for dusting bread products.Discover