Flour

The most contemporary of flours for a modern pizza

Flour type 0

Whole wheat flour decorticated in stone

Manitoba type flour

wholemeal flour

Ideal flour for the pan: excellent for pinsa and pizza.

Barilla flour type 0 Manitoba, ideal for pizza, bread and desserts, 1 kg

Barilla flour of durum wheat semolina, ideal for bread and pasta kg 1

Polselli flour type 00 ideal for 5 kg pizza

Grandi Molini Italiani flour of soft wheat type 00

Flour type 00 strength 235

Flour type 00 strength 205