PRODUCT RANGE
PRODUCT RANGE
Select a view
PRODUCT LIST
DETAILED LIST OF PRODUCTS IN THE CATALOGUE
Type 2 flour
Balanced high‑extraction flour that offers good hold. This product has a greater content of fibre, mineral salts and vitamins compared to Type 0 and Type 00, resulting in excellent nutritional properties, whilst being easier to work than whole‑wheat flour. Ideal for bread, pizza, biscuits and all recipes with short proofing times. It gives the product a pleasant aroma, improves nutritional value and is easy to digest.
| Type | Type 2 Flour |
| W Strength | 200 |
| Proofing | Short |
| Absorption | 56% |
| Protein | 13% |
| Max. Ash Content | 0.95% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Pasticceria Type 0 Flour
Pasticceria Type 0 Flour has a high protein content that makes it ideal for recipes rich in ingredients with fats and sugar. It is recommended for all artisan pastry products, including savoury recipes, even with medium and long proofing times or using a retarder‑proofer cabinet.
| Type | Type 0 Flour |
| W Strength | 330 |
| Proofing | Long |
| Absorption | 59% |
| Protein | 13.5% |
| Max. Ash Content | 0.65% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Manitoba Extra Type 0 Wheat Flour
The particularly high protein content of this flour makes it suitable for all sponge‑and‑dough pastry recipes and those with very long proofing times requiring a particularly resistant and elastic gluten network, such as great classics like babà. It is also excellent as a support for weaker flours.
| Type | Type 0 Flour |
| W Strength | 500 |
| Proofing | Very Long |
| Absorption | 63% |
| Protein | 16.5% |
| Max. Ash Content | 0.65% |
| Pack | 20 kg |
| Shelf Life | 6 months |
Integrale Oro Whole-Wheat Flour
Our Whole‑Wheat Flour maintains all of the original properties of the wheat. It is rich in all cereal nutrients, including vitamins, mineral salts and fibre, which are perfect for a good, healthy and balanced diet. It is specially produced with the finest raw materials to give it more strength, for a finished product that is particularly soft and with small alveoli despite the wheat‑bran content.
| Type | Whole-wheat Flour |
| Proofing | Short |
| Absorption | 62% |
| Protein | 12.5% |
| Max. Ash Content | 1.7% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Integrale Bordeaux (Medium-Coarse Bran)
This Medium‑Coarse Bran Whole Wheat Flour maintains all of the original properties of the wheat. It is rich in all cereal nutrients, including vitamins, mineral salts and fibre, which are perfect for a good, healthy and balanced diet. It is specially produced with the finest raw materials to give it more strength, for a finished product that is particularly soft and with small alveoli despite containing wheat bran that is slightly coarser than standard.
| Type | Whole-wheat Flour |
| Proofing | Short |
| Absorption | 62% |
| Protein | 12.5% |
| Max. Ash Content | 1.7% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Integrale Verde Flour (Coarse Bran)
This Coarse Bran Whole Wheat Flour maintains all of the original properties of the wheat. It is rich in all cereal nutrients, including vitamins, mineral salts and fibre, which are perfect for a good, healthy and balanced diet. It is specially produced with the finest raw materials to give it more strength, for a finished product that is particularly soft and with small alveoli despite containing very coarse wheat bran.
| Type | Whole-wheat Flour |
| Proofing | Short |
| Absorption | 62% |
| Protein | 12.5% |
| Max. Ash Content | 1.7% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Tipo 00 Wheat Flour
This Wheat Flour is obtained from a blend of the best common wheats. Extremely versatile, it is ideal for soft and light doughs. This flour is suitable for bread, fragrant cakes, biscuits, shortcrust pastries and light and easy‑to‑digest traditional pizza.
| Type | Type 00 Flour |
| W Strength | 220 |
| Proofing | Short |
| Absorption | 56% |
| Protein | 10.5% |
| Max. Ash Content | 0.55% |
| Pack | 1 kg |
| Shelf Life | 6 months |
Type 0 Organic Flour
Produced exclusively with organic wheat grown in Sicily, this flour is recommended for all bread or pastry goods.
| Type | Type 0 Flour |
| W Strength | 200 |
| Proofing | Short |
| Absorption | 55% |
| Protein | 11% |
| Max. Ash Content | 0.65% |
| Pack | 1 kg, 25 kg |
| Shelf Life | 6 months |
Pizzasicily Noto
This Flour is made with a blend of the best EU and non‑EU wheats with a high protein content. It is particularly recommended for takeaway pizza. The result is easy to digest and ideal for medium‑proofing recipes.
| Type | Type 0 Flour |
| W Strength | 280 |
| Proofing | Medium |
| Absorption | 59% |
| Protein | 12.5 |
| Pack | 25 kg |
| Shelf Life | 6 months |
Pizzasicily Marsala
Our Pizzasicily Marsala is designed for Roman‑style pizza alla pala. It absorbs approximately 80% water during preparation of the dough, for an extremely light, fragrant and easily digested pizza. It can be used for two different types of recipes: a two‑step method or straight dough with an enzyme‑based conditioner.
| Type | Type 0 Flour |
| W Strength | 340 |
| Proofing | Long |
| Absorption | 80% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Page 3 of 6