Flour

240/270 W
Water absorption 55/58%
Protein 12% min.
Suitable for plate-served pizza, with dough ready after 6 to 8 hours rising.
In 25 Kg packs.

330/360 W
Water absorption 60%
Protein 14% min.
Suitable for plate-served pizza, using Biga or Poolish type indirect methods, and for the use of natural yeast.
In 25 Kg packs.

430/450 W
Water absorption 65%
Protein 16% min.
Suited to support the dough. It lends itself to very long rising.
In 25 Kg packs.

220/240 W
Water absorption 60%
Protein 8,5% min.
ideal for the preparation of fresh pasta.
In 25 Kg packs.