Flour for bread-making
A complete range developped to help in your work.
A wise selection of fine grains, carefully mixed and grounded with care to meet the professional needs of both artisanal and industrial bakers.
![00 N](/media/immagini/1437_n_FA00N25_00-N.jpg)
Bread making flour milled from selected soft wheat grains that creates a strong and powerful dough.
PROTEINS >10,5%
Best for straight dough method and soudough starter. Perfect for hard wheat bread and for sweet and savoury bakery products.
![00 S](/media/immagini/1439_n_FA00S25_00-S.jpg)
Strong flour milled from selected soft wheat grains with a good water absorption while kneading.
PROTEINS >13,5%
Best for straight dough method and indirect process recipes, 16-20 hours rising mother dough, sweet and savoury long rising time products.
![0 N](/media/immagini/1441_n_FA0NZ25_0-N.jpg)
Soft wheat flour with medium strength perfect for professional baking. Best for short-medium rising time recipes. All-purpose flour suitable for mother dough, short-rising time recipes and refreshing.
PROTEINS >10,5%
Best for short medium rising time recipes and straight dough method and sourdough starter refreshing.Perfect for every kind of hard wheat bread baking and bakery products in all sizes.
![0 MARCA TV](/media/immagini/1443_n_FA0MA25_0-MARCA-TV.jpg)
Soft wheat flour with medium strength especially developed for professional bread baking and bakery. Short-medium rising time needed.
PROTEINS >11%
Best for short medium rising time recipes and sourdough starter refreshing and for hard wheat bread in all sizes.
![0 TRAMEZZINO](/media/immagini/1445_n_FA0TR25_0-TRAMEZZINO.jpg)
Soft wheat flour developed for special baking milled from a blend of selected wheat grains to produce a soft and elastic dough. Easy kneading.
PROTEINS >12%
Best for white bread and toast, for short and medium rising time recipes and for straight dough method and indirect processing.
![0 MORO](/media/immagini/1447_n_FA0MO25_0-MORO.jpg)
All purpose strong-medium soft wheat flour, developed for professional baking with medium rising time, for both hard and soft wheat bread.
PROTEINS >12%
Perfect for indirect dough method recipes and 12/16 hours rising mother dough.
![0 JOLLY with ascorbic acid](/media/immagini/1449_n_FA0JO25_0-JOLLY.jpg)
Soft wheat flour with vitamin C developed both for artisanal and industrial baking. Perfect for straight dough method, for soft and hard dough baking.
PROTEINS >12%
Best for straight dough method recipes, for medium rising time baking.
![0 R](/media/immagini/1451_n_FA0RR25_0-R.jpg)
White soft wheat flour with vitamin C carefully blended. Perfect for bread baking. This all purpose flour is quite strong and it is suitable for soft and hard bakery.
PROTEINS >12%
Best for straight dough method and 15-18 hours mother dough. Perfect for medium rising time baking.
![0 R with ascorbic acid](/media/immagini/1453_n_FA0RR25_0-R-CON-VITAMINA.jpg)
High protein soft wheat flour carefully blended. Perfect for bread baking. This all purpose flour is quite strong and it is suitable for soft and hard baking.
PROTEINS >12%
Best for both straight dough method and 15/18hours mother dough. Perfect for medium rising time recipes.
![0 S with ascorbic acid](/media/immagini/1455_n_FA0SV25_0-S-CON-VITAMINA.jpg)
Strong white flour with vitamin C milled from selected Italian and European soft wheat. Perfect for short rising time recipes using both straight dough and indirect process.
PROTEINS >12,5%
Best for both straight dough method and indirect process baking(16/18hours mother dough).). Perfect for long-medium rising time recipes and for loaves and pastries.
![0 S](/media/immagini/1457_n_FA0SS25_0-S.jpg)
Strong white flour milled from selected Italian and European soft wheat grains. The rising time depends on the product processing.
PROTEINS >12,5%
Best for both straight dough method and indirect process baking(16/18hours mother dough). Perfect for long-medium rising time recipes and for loaves and pastries.
![0 PASCIÀ](/media/immagini/1459_n_FA0PP25_0-PASCIA-jpg.jpg)
Strong white flour best for all bread baking, medium and long rising time doughs. Blended with weak flour, it is especially suitable for making a stronger dough.
PROTEINS >12,5%
Best for short and medium rising time bread making.
![0 PASCIÀ with ascorbic acid](/media/immagini/1461_n_FA0PV25_0-PASCIA-CON-VITAMINA.jpg)
Strong flour with vitamin C milled from selected Italian soft wheat. Blended with weak flour, it is suitable for making the dough.
PROTEINS >13%
Best for short and medium rising time bread making.
![0 XT 2000](/media/immagini/1463_n_FA0X225_0-XT2000.jpg)
Strong white high protein flour milled from selected Italian and North American soft wheat. Suitable for making stronger dough. The rising time depends on the flour use.
PROTEINS >15%
Best for long rising time ad great hydration doughs like ciabatta, pizza, soffiate, ciabatta, risen pastry. Suitable for 30/36 hours mother doughs.
![0 XT](/media/immagini/1477_n_FA0XT25_0-XT.jpg)
Strong white flour with vitamin C milled from selected Italian and north American soft wheat. All purpose flour, easy kneading and shaping. It ensures excellent performances to both your artisanal and industrial products.
PROTEINS >14,5%
Best for long rising time ad great hydration doughs like ciabatta, pizza, soffiate, ciabatta, risen pastry. Suitable for 22/24 hours mother doughs.
![WHOLEWHEAT](/media/immagini/1478_n_ININT25_INTEGRALE.jpg)
Wholegrain flour milled from selected soft wheat. High fibre, vitamins and minerals, easy kneading, it is suitable for professional use.
PROTEINS >11,5%
Perfect for making your savoury and sweet recipes more tasteful and fragrant.
![MEDIUM WHOLEWHEAT](/media/immagini/1479_n_ININM25_INTEGRALE-MEDIO.jpg)
Wholegrain flour milled from selected soft wheat. High fibre, vitamins and minerals, easy kneading, it is suitable for professional use.
PROTEINS >12,5%
Perfect for making your savoury and sweet recipes more tasteful and fragrant. Best for medium rising time bread baking, pizza, sweet and savoury bakery products.
![SUPER WHOLEWHEAT](/media/immagini/1480_n_ININS25_INTEGRALE-SUPER.jpg)
Wholegrain flour milled from selected soft wheat. High fibre, vitamins and minerals, easy kneading, it is suitable for professional use.
PROTEINS >14,5%
Perfect for making your savoury and sweet risen recipes more tasteful and fragrant. Best for long rising time recipes.
![SPELT](/media/immagini/1481_n_FRSPE25_FARRO-SPELTA.jpg)
This spelt flour is very all purpose, balance and fragrant and suitable for the professional use. It has less gluten ,that makes your recipes easy to digest.
PROTEINS >12%
Best for medium and short rising time baking, bakery, pizza and fresh pasta.
![WHOLEWHEAT SPELT](/media/immagini/1482_n_FRSPI25_FARRO-SPELTA-INTEGRALE.jpg)
Wholegrain spelt flour, suitable for professional use. This all purpose flour is balanced and fragrant. Full of germ has less gluten that makes your recipes easy to digest.
PROTEINS >12,5%
Best for pizza, baking and focaccia .Suitable for medium-short rising times recipes.
![REGROUND SEMOLINA](/media/immagini/1476_n_SERIM25_SEMOLA-RIMACINATA.jpg)
This flour is high protein and carotenoid produces a yellow texture. Perfect for fragrant baking and bakery with a long shelf life.
PROTEINS >11%
Best for baking and bakery products. Perfect for Pugliese bread.
![REGROUND SEMOLINA EXTRA](/media/immagini/1483_n_SEREX25_SEMOLA-RIMACINATA-EXTRA.jpg)
High quality selected durum wheat extra regrind semolina rich in proteins which supports the rise and the structure of the dough and makes bread shelf life longer.
PROTEINS >12,5%
Best for long rising time traditional bread making.
![ORGANIC TRITORDEUM](/media/immagini/1526_n_FITRB25_TRITORDEUM-BIO-OASI-RACHELLO_2.jpg)
PROTEINS >14%
![TYPE 0 BASE](/media/immagini/1303_n_FI0BA25_0-BASE-OASI-RACHELLO_2.jpg)
PROTEINS <11%
![Testo alternativo](/media/immagini/1272_n_FI0BI25_0-BIO-OASI-RACHELLO_2_1.jpg)
PROTEINS >11%
![Testo alternativo](/media/immagini/1276_n_FI0BF25_0-BIO-FORTE-OASI-RACHELLO_2.jpg)
PROTEINS >12%
![Testo alternativo](/media/immagini/1576_n_FI0BG25_0-BIGA-OASI-RACHELLO_3.jpg)
PROTEINS >12,5%
![Testo alternativo](/media/immagini/1284_n_FI2BA25_TIPO-2-OASI-RACHELLO_3.jpg)
PROTEINS >12,5%
![Testo alternativo](/media/immagini/1280_n_FI1BA25_TIPO-1-OASI-RACHELLO_2_1.jpg)
PROTEINS >12,5%
![Testo alternativo](/media/immagini/1288_n_FIIGR25_INTEGRA-OASI-RACHELLO_1.jpg)
PROTEINS >13%
![Testo alternativo](/media/immagini/1294_n_FIFSP25_FARRO-SPELTA BIO-OASI-RACHELLO_2.jpg)
PROTEINS >12%
![Testo alternativo](/media/immagini/1297_n_FIFSI25_FARRO-SPELTA-INTEGRALE-BIO-OASI-RACHELLO_2.jpg)
PROTEINS >12%
![Testo alternativo](/media/immagini/1300_n_FISEN25_SENATORE-CAPPELLI-BIO-OASI-RACHELLO_1.jpg)
PROTEINS >13%