The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
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The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed, thus maintaining the organoleptic and nutritional properties, thus giving the processed an authentic taste and a characteristic taste.
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Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
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.
In the preparation of pizza, each ingredient has its importance.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
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Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.
Elastic and resistant gluten flour, ideal for long leavening dough.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
It is the strongest type, with high gluten content and capable of absorbing more liquids.
With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.
Suggested flour for doughs that require a medium-long leavening with yeast.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.