CORN FLOUR WITH CORN GERM 1 KG

Cereals   
Ancient variety, it is a cultivar that has always been grown on our territory and does not have a well-defined name.

Gastronomic tips   
In addition to making polenta, it is used for the preparation of cakes, pancakes, biscuits, bread, breadsticks and breading (both for meat and cheese).

Cereals   
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
Strong brown bread flour italian type "2" Strong with wheat germ is ideal for pizza, croissants and puff pastry, for all types of bread, pizza, focaccia and desserts.

Cereals
Mixture of soft grains studied in collaboration with Antonio Pascarella and Vincenzo Viscusi. Grown in Puglia with integrated farming methods, free of Mycotoxins and Glyphosates.

Gastronomic tips   
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.

Cereals   
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
Our Soft white wheat flour italian type "0" leavened is a flour rich in protein and gluten. It absorbs high liquid percentages and retains more carbon dioxide. The dough is elastic, tenacious and particularly resistant to leavening thanks to the more solid glutinic network. Its use is recommended for recipes that require a long leavening because it prevents the dough from deflating. Ideal for bread, pizza, babà, brioche bread, panettone.

Cereals   
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
Our Soft white wheat flour italian type "0" leavened is a flour rich in protein and gluten. It absorbs high liquid percentages and retains more carbon dioxide. The dough is elastic, tenacious and particularly resistant to leavening thanks to the more solid glutinic network. Its use is recommended for recipes that require a long leavening because it prevents the dough from deflating. Ideal for bread, pizza, babà, brioche bread, panettone.

Cereals   
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
Strong brown bread flour italian type "2" with wheat germ is ideal for all types of bread, pizza, focaccia and desserts.

Cereals   
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The Strong brown bread flour italian type "2" with wheat germ is ideal for pizza, croissants and puff pastry, for all types of bread, focaccia and desserts.

Cereals
Variety Senatore Cappelli. Grown in Puglia with organic farming methods and without using glyphosate. Non-GMO. 100% Non-Irradiated. We chose to sow this Variety because it allows us to produce in a sustainable way.

Gastronomic tips   
The re-milled durum wheat semolina flour Senatore Cappelli with wheat germ is ideal for making bread, focaccia, biscuits, cakes, breading, breadsticks and crackers.

Cereals   
Grain varieties, Bramante. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The soft white wheat flour italian type "0" Cookies with wheat germ is perfect for the production of biscuits, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.

Cereals   
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
Strong brown bread flour italian type "2" with wheat germ is ideal for all types of bread, pizza, focaccia and desserts.

Cereals   
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The soft white wheat flour italian type "0" Pizza with wheat germ  is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.

Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.

Gastronomic tips   
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.

Cereals   
Mixture of soft grains studied in collaboration with chef Salvatore Santucci. Grown in Puglia with integrated farming methods, free of Mycotoxins and Glyphosates.

Gastronomic tips   
The soft white wheat flour italian type "0" Pizza Crinitusa with wheat germ  is ideal for pizza and but also for all types of bread. It is also used for the preparation of puff pastry and egg pasta.

Cereals   
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.

Gastronomic tips   
The soft white wheat flour italian type "0" Pizza with wheat germ  is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of egg pasta.

Cereals   
Grain varieties, Bramante. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The soft white wheat flour italian type "0" Cookies with wheat germ is perfect for the production of biscuits, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.

Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.

Gastronomic tips   
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.