The most requested packaging by our customers is in 25 kg bags, but we are able to provide larger or smaller packaging, such as 5 kg or 1 kg bags, only for certain types of flours.
Our products are suitable for various baking processes and are distinguished by a color code indicating the protein content in the product and the leavening duration. A line of flours designed for industry experts, capable of meeting any requirement.
Our flours should be stored in cool, dry, and well-ventilated places, avoiding direct exposure to sunlight.
Jolly Gold Flour
Soft Wheat Flour Type '00'
High protein flour.
Ideal for the preparation of long-leavening doughs: Biga, Panettone, Colombe, Brioches, Croissants and blown rosettes.
W 440-480
25 kg Bags
Gold Flour
Soft Wheat Flour Type '00'
High protein flour.
Ideal for long leavening doughs such as: Brioches, Croissants, Panettone and anniversary desserts.
W 380-420
25 kg Bags
Blue Flour
Soft Wheat Flour Type '00'
Flour with a good protein content and high elasticity.
Ideal for the preparation of leavened doughs (up to 12 hours), bread, pizzas, focaccias and leavened desserts.
W 315-350
1 kg, 5 kg & 25 kg Bags.
Green Flour
Soft Wheat Flour Type '00'
Flour with moderate protein content, which gives the final product friability and development.
Suitable for medium leavening (up to 8/10 hours) such as bread, pizza and homemade focaccia, puff pastry and desserts.
W 250-300
25 kg Bags
Purple Flour
Soft Wheat Flour Type '00'
Flour with high elasticity.
Ideal for direct method bread or quick levitation (up to 3 hours), pizzas that require little leavening and simple pastries such as tarts, shortcrust pastries and cream puffs.
W 200-240
25 kg Bags
Red Flour
Soft Wheat Flour Type '0'
Less refined flour than 00 flours.
Ideal for the preparation of leavened doughs such as bread, pizzas and focaccias.
W 315-350
25, 5 & 1 kg Bags
Avana Flour
Soft Wheat Flour Type '0'
Basic flour, ideal for the production of breadsticks, crackers, wraps and for all simple pastries such as tarts, shortcrust pastries and sponge cakes.
W 160-180
25 kg Bags
Wholemeal Flour
Wholemeal soft wheat flour.
Flour with a high fiber content.
It is characterized by the production of products with a more accentuated aroma and flavour.
Ideal for the production of bread, pizzas, focaccias and desserts with medium leavening.
In general we produce it with 250/300W but upon advance request we can produce it with any strength.
W 250-300
25 & 1 kg Bags
Flour Type '1'
Soft Wheat Flour Type '1'
Flour with higher fiber content than more refined flours.
Suitable for bread making and the preparation of pizzas and focaccias.
In general we produce it with 250 W but upon advance request we can produce it with any strength.
25 kg Bags
Flour Type '2'
Soft Wheat Flour Type '2'
Flour with a higher fiber content than type '1'.
Suitable for bread making and the preparation of pizzas and focaccias.
In general we produce it with 250 W but upon advance request we can produce it with any strength.
25 kg Bags
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