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Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.
Suggested flour for doughs that require a medium-long leavening with yeast.
Farina d’America Manitoba is a flour of “forza” produced in Italy by Molino Spadoni, obtained from the quality of soft wheat with high protein content historically cultivated in North America and currently also in Europe. Suggested flour for doughs that require a medium-long leavening with yeast.
The Farina d'America Manitoba is indispensable for homemade specialities with yeast (brioches, focacce, pizzas, bread, breads, etc.)
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Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
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.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Elastic and resistant gluten flour, ideal for long leavening dough.
In the preparation of pizza, each ingredient has its importance.
With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.
Farina Multicereali adds a hint of originality and an unusual and inviting flavor to bread, pizza and pasta.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
It is the strongest type, with high gluten content and capable of absorbing more liquids.
The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna