Soft wheat flour for professional use: 25 kg packs

SOFFICE

Flour designed for soft, sliced and deep pan pizza.

W 240/250
P/L 0,50/0,60

NAPOLI

Medium strength flour ideal for Neapolitan pizza.

W 280/300
P/L 0,50/0,60

PALA

Flour designed for Roman pizza and pizza on peel.

W 350/360
P/L 0,50/0,60

EXTRA

High hydration flour ideal for long rising times, exceeding 20 hours.

W 400/420
P/L 0,50/0,60

RUSTICA

Type 1 flour, rich of fibre, ideal for all pizza types.

W 280/300
P/L 0,50/0,60