Suggested flour for doughs that require a medium-long leavening with yeast.
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Farina d’America Manitoba is a flour of “forza” produced in Italy by Molino Spadoni, obtained from the quality of soft wheat with high protein content historically cultivated in North America and currently also in Europe. Suggested flour for doughs that require a medium-long leavening with yeast.
The Farina d'America Manitoba is indispensable for homemade specialities with yeast (brioches, focacce, pizzas, bread, breads, etc.)
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Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
In the preparation of pizza, each ingredient has its importance.
With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.
The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
Elastic and resistant gluten flour, ideal for long leavening dough.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.