SPECIALTY FLOURS FOR BAKING
Special flours for baking are carefully crafted blends of raw materials designed to achieve optimal results in the preparation of various types of bread. These blends often include different types of grains, seeds, and cereals, resulting in light or dark crumb loaves, all with the common goal of making bread more appealing and perfectly suited to accompany the dishes on our table.
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Sometimes, these special mixes or flours are developed for specific purposes, such as high-fiber bread, protein-rich bread, whole grain bread, functional bread, or spiced bread. Each blend is carefully balanced to ensure the desired texture, taste, and structure.
CANAPAIN
SPECIAL FLOUR FOR HEMP BREAD AND BAKED GOODS WITH FLAXSEEDS AND EXTRUDED FLAKES (CORN, RICE, AND WHEAT)
CEREAL PIÚ
SPECIAL FLOUR FOR BREAD WITH 6 CEREAL FLOURS (WHEAT, RYE, OATS, BARLEY, CORN, RICE) AND SOY
CEREÀLUS 50
SPECIAL FLOUR FOR MULTIGRAIN AND MULTISEED BREAD (WHEAT, SOY, CORN, RYE, BARLEY, MILLET, SESAME SEEDS, AND FLAXSEEDS)
CROCKER 50
SPECIAL FLOUR FOR MULTIGRAIN AND SEED BREAD (WHEAT, RYE, OATS, FLAX, SUNFLOWER, SESAME, MILLET, AND POPPY)
