Elastic and resistant gluten flour, ideal for long leavening dough.
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Elastic gluten and soft starch favour the formation of doughs with excellent hydration, light, perfect leavening, satisfying the needs of the best pizzaiuoli masters.
Ideal for classic Neapolitan pizza.
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The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
It is the strongest type, with high gluten content and capable of absorbing more liquids.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Suggested flour for doughs that require a medium-long leavening with yeast.
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
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.
In the preparation of pizza, each ingredient has its importance.
The Naturkraft is a product based on special powder-dried yeast, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma, made through an original and innovative technology.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.