Flours for every type of bread

Flours with different characteristics to adapt to every type of processing in small and large bakery workshops:

- Flour "MIRAFIORI" for short-leavening direct doughs and refreshing starter doughs, ideal for focaccia & pizza «in Teglia», breadsticks and cakes;

- Flour "LINGOTTO" for short or medium-leavening direct doughs and refreshing starter doughs, ideal for focaccia & pizza «in Teglia», breadsticks, oven cakes and bagel;

- Flour "VALENTINO" for long-leavening direct and indirect doughs, for doughs with processing in leavening cell, and for medium-leavening «biga» .