Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.

The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.

Suggested flour for doughs that require a medium-long leavening with yeast.

Elastic and resistant gluten flour, ideal for long leavening dough.

Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.

Farina with excellent working characteristics developed based on the feedback of master pizzaioli.

In the preparation of pizza, each ingredient has its importance.

Organic coconut, in 250 grams envelope, for those who also in the kitchen do not give up the quality and naturalness of the ingredients.

With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.

The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna

Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.

The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.

Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.

Farina Multicereali adds a hint of originality and an unusual and inviting flavor to bread, pizza and pasta.

The Naturkraft is a product based on special powder-dried yeast, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma, made through an original and innovative technology.

It is the strongest type, with high gluten content and capable of absorbing more liquids.