It is the strongest type, with high gluten content and capable of absorbing more liquids.
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It is the strongest type, with high gluten content and capable of absorbing more liquids.
The Farina W 350 Garofalo is easy to use and lends itself to long levitations, up to 48 hours, both at room temperature and with the use of the refrigerator.
Great for kneading pizza in long-awaiting baking tray, brioches, large yeasts and bakery products that need high hydration.
Try all the flour voucher without additives.
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In the preparation of pizza, each ingredient has its importance.
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.
With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.
Elastic and resistant gluten flour, ideal for long leavening dough.
Suggested flour for doughs that require a medium-long leavening with yeast.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
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.
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.
The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna