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

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

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

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

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

Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.

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.

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

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.

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

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.

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

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.