Ingredinets for the most creative

Precious allies for your creations

To meet bets the need of the most creative professionals like you, we found precious allies to customize your products.

Bran, middlings, wheat germ, products obtained by grinding other grains or legumes: you can create tasty options and surprising your customers.

SOFT WHEAT GLUTEN

Codice prodotto 39

A proteic part of wheat, obtained by extraction, which gives the dough more binding power.

Use it to increase toughness and improve the dough's tolerance to processing.

BARLEY FLOUR

Codice prodotto 499

Professional product obtained by grinding barley flakes by rolling the grains after a steaming process.

Ideal for use in bakery and confectionery, mixed with flours of other cereals.

RYE R2 TYPE 1150

Codice prodotto 41

Dark flour milled from rye grains of German origin. Use it mixed with other flours to prepare sweet and savoury baked goods.

Use it for the production of black bread with dense alveolation and rich flavour, which keeps for a long time.

OAT FLOUR

Codice prodotto 484

Fine flour obtained by grinding oat flakes following a steaming process..

Use it in a mixture with wheat and other cereal flours for bakery, pastry and biscuit products.

OAT FLAKES

Codice prodotto 498

Whole oat flakes, obtained by steaming the cereal to gelatinise the starch in which the cereal is rich.

Use them to add flavour and valuable nutrients, or as an additional garnish, to sweet and savoury preparations.

ACTIVSOI MICROFLAKES

Codice prodotto 503

Very fine soya flour, naturally rich in active enzymes, vitamin E and protein.

Use it in addition to your doughs to facilitate processing, promote leavening and prolong the shelf life of baked goods.

PEELED TOASTED SOY GRITS

Codice prodotto 502

Toasted soya granules to enrich doughs when processing soya bread of different sizes.

Mix it with the flour to give the crust a rustic appearance, and with the crumb for a varied look and taste.

FARINA NO PROTEIN F CON FIBRA

Codice prodotto 512

Gluten-free flour with fibre. Practical and versatile, it ensures professional results and consistent, contamination-free results.

Use it in the production of gluten-free pizzas, breads and cakes.

SOFT WHEAT MALT

Codice prodotto 38

Obtained from the germination, drying and milling of soft wheat. Thanks to the presence of amylases produced during the germination process, it increases the fermentation activity of yeasts during the processing of baked goods.

Use it to improve the flavour and extensibility of gluten and create a golden crust.

YELLOW FIORETTO CORN FLOUR

Codice prodotto 155

Medium-fine grain flour for yellow polenta and baking. naturally gluten-free, with a low protein content and rich in starch and carotenoids.

Lends itself to easy processing with other ingredients and blending with flours of other cereals; use it in the preparation of breads, cakes and corn snacks.

YELLOW BRAMATA CORN FLOUR FOR POLENTA

Codice prodotto 152

Coarse-grain maize flour with a rich starch content and a lower protein content than other cereals. Naturally gluten-free.

In addition to its classic use, its special grain size makes it ideal for dusting.

WHITE BRAMATA CORN FLOUR FOR POLENTA

Codice prodotto 153

Flour obtained by milling white maize, gluten-free, rich in starch and with a low protein content.

Ideal for dusting. In the preparation of polenta, it provides a delicate, slightly sweet flavour.

TOASTED SOFT WHEAT BRAN

Codice prodotto 161T15

Naturally rich in dietary fibre and micronutrients, it is the outermost husk of soft wheat, separated during milling from the starch-rich fraction and subsequently roasted.

Use it in addition to other flours to enhance the flavour of bread and baked goods.

TOASTED SOFT WHEAT FINE BRAN

Codice prodotto 161CT20

Produced from the milling of soft wheat, separated during milling from the starch-rich fraction and then toasted, bran is a finer graded product than bran, but equally rich in nutrients.

Add it to sweet and savoury preparations to enhance their aroma and nutritional value.

Ingredinets for the most creative

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