Fresh pasta flour

W 200-220. Perfect for rustic bread, pizza, focacce, wholemeal desserts and homemade pasta, with a superior nutritional profile. Farina force ✔ W 200-220 Suggested Uses ✔ Rustic bread✔ Fragrant pizza✔ Crunch leaves✔ Complete sweets✔ Fresh pasta✔ Medium maturation yeast

Stone ground, W 220-250. Rich in fibers and nutrients, ideal for rustic bread, pizza, wholemeal sweets and fresh pasta. Farina force ✔ W 220-250 Suggested Uses ✔ Full and rustic bread✔ Integral pizza✔ Complete sweets such as biscuits and tarts✔ Complete fresh pasta✔ Medium maturation yeast

Durum wheat semolina with W 250-280, perfect for fresh pasta, crisp bread and golden focaccia. It gives an elastic and workable dough with a characteristic golden yellow color. Come on ✔ W 250-280 Suggested Uses ✔ Fresh pasta✔ Crunchy semolina bread✔ Golden and fragrant leaves✔ Crunchy pizza✔ Semolina dumplings