Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
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Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way, by hand or by machine.
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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.
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.
Farina Multicereali adds a hint of originality and an unusual and inviting flavor to bread, pizza and pasta.
Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
In the preparation of pizza, each ingredient has its importance.
It is the strongest type, with high gluten content and capable of absorbing more liquids.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna
Elastic and resistant gluten flour, ideal for long leavening dough.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.