Flours for baking and pastry

An essential ingredient for making bread, pasta, pizza and cakes, flour for baking and confectionery is the result of full-body milling of selected, quality grains.
The choice of flour is a key step in ensuring that the finished product is either soft and fluffy or crispy and fragrant, depending on what you want to achieve.

From our blog

Type 1 flour

The Type 1 flour is a well-balanced flour suitable for all types of leavened products, obtained by full-body milling of soft wheat from North America and the European Union.

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