Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.
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The new line of special flours includes flours obtained from grinding different varieties of cereals with special nutritional characteristics.
These flours are particularly rich in fibers, vitamins, proteins and mineral salts and are suitable for various uses in the kitchen.
Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.
It is an original product of Puglia.
This flour with a grey colour and a very aromatic taste, almost smoked, is used for preparations such as focaccia, bread and pasta, in a mixture of soft wheat flour.
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Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
Elastic and resistant gluten flour, ideal for long leavening dough.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
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.
The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna
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 stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
In the preparation of pizza, each ingredient has its importance.
Suggested flour for doughs that require a medium-long leavening with yeast.