W 85/95

Low strength soft flour for fast processes and short fermentations. Ideal for cakes, cookies and dry pasta.

W 100/110

Soft flour for fast processes with short kneading and fermentation times. Suitable for soft dough bread and pastries.

W 110/120

High quality flour with high gluten content and very balanced. Suitable for most of the processes involved in baking.

W 150/170

Medium-strength flour ideal for medium processes such as hard crumb breads and controlled fermentation.

W 200/220

Top quality flour suitable for hard dough breads, long fermentations, frozen doughs, pre-baked bread, as well as controlled fermentations.