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Created to meet the need of many consumers for healthy and natural products to maintain a diet rich in vitamins and natural fibre, this Whole‑Wheat Semolina is suitable for all of the main professional uses, including whole‑wheat bread, pizza, biscuits and focaccia.
TypeWhole-wheat Semolina
ProofingMedium
Absorption60%
Protein12%
Max. Ash Content1.8%
Pack25 kg
Shelf Life6 months
Product Specification
Our Home‑Use Re‑milled Semolina is obtained from a blend of the best durum wheats. The typical golden colour, specific particle size and dough elasticity make it suitable for typical Italian specialities, including bread, pasta, pizza, focaccia and home recipes.
TypeRe-milled semolina
W Strength180
ProofingMedium
Absorption56%
Protein11.5%
Max. Ash Content0.9%
Pack1 kg
Shelf Life6 months
Product Specification
Its exclusive slow‑milling flow and stone dehulling process give the product its typical, unmistakeable flavour. Rich in vitamins and natural fibre, it has functional and metabolic benefits on the body. Uniquely, despite being rich in fibre, it has a clear colour and pleasant, sweet flavour. It is ideal for making whole‑wheat pasta, bread, pizza, biscuits and focaccia.
TypeWhole-wheat Semolina
ProofingShort
Absorption60%
Protein12%
Max. Ash Content1.8%
Pack1 kg, 5 kg
Shelf Life6 months
Product Specification
Verde Type 00 Flour is a low‑extraction flour, designed to guarantee easy use in all mechanised processes requiring extensibility and folding, for products that are always uniform in shape and thickness. It is recommended for biscuits, breadsticks, crackers, snacks, wafers and Sicilian cannoli.
TypeType 00 Flour
W Strength170
ProofingShort
Absorption55%
Protein10.5%
Max. Ash Content0.55%
Pack25 kg
Shelf Life6 months
Product Specification
The balanced alveoli offered by Rossa Type 00 Flour make it a highly versatile, multi‑purpose product. It is made with a blend of selected wheats, offering a balance of stability and gluten content. This flour is popular for all standard bread recipes. It is ideal for straight doughs, short‑proofing recipes and generally for all uses.
TypeType 00 Flour
W Strength220
ProofingShort
Absorption56%
Protein10.5%
Max. Ash Content0.55%
Pack25 kg
Shelf Life6 months
Product Specification
The result of a long development process aimed at creating a flour that can be used by only adding water, yeast and salt, this product is subject to longer ageing giving the natural enzymes time to act. This special, natural process ensures the correct content of sugars and essential amino acids, making the flour suitable for straight doughs without the use of technical additives. It is also great for making traditional bread‑roll recipes, such as Sicilian mafalda bread.
TypeType 00 Flour
W Strength240
ProofingShort
Absorption56%
Protein10.5%
Max. Ash Content0.55%
Pack25 kg
Shelf Life6 months
Product Specification
Blu Type 0 Flour has a high protein content that enables even greater absorption of water. It is used as a support for basic flours and for making speciality breads such as baguettes and ciabatta, as well as various baked and fried snack recipes.
TypeType 0 Flour
W Strength260
ProofingMedium
Absorption57%
Protein11.5%
Max. Ash Content0.65%
Pack25 kg
Shelf Life6 months
Product Specification
Marrone Type 0 Flour is a strong flour yet also extensible and easy to work. It can be used as a support for basic flours, for the production of speciality breads and particularly for recipes using a retarder‑proofer cabinet. It is ideal for making brioche bread and soft finger rolls.
TypeType 0 Flour
W Strength280
ProofingMedium
Absorption57%
Protein11.5%
Max. Ash Content0.65%
Pack25 kg
Shelf Life6 months
Product Specification
This product is obtained from common‑wheat varieties with a high protein content, which undergo non‑intensive processing to maintain a portion of the minerals and fibre present in the grain within the final product. This milling technique causes minimal damage to starch particles and results in a greater final particle size, increasing absorption and delaying fermentation. The flour resulting from this process is ideal for recipes with very long proofing times, for biga starters or mixed with other flours as a support.
TypeType 0 Flour
W Strength400
ProofingVery Long
Absorption61%
Protein15%
Max. Ash Content0.65%
Pack25 kg
Shelf Life6 months
Product Specification
Our Fucsia Type 1 Flour is a higher‑extraction flour that contains a greater quantity of natural nutrients, vitamins and mineral salts. Although it contains a higher percentage of cereal fibre, it still offers good hold. It is an excellent compromise for more natural bread making without losing the delicious flavour of white flour. Recommended for all recipes with short proofing times.
TypeType 1 Flour
W Strength220
ProofingShort
Absorption56%
Protein13%
Max. Ash Content0.85%
Pack25 kg
Shelf Life6 months
Product Specification