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DETAILED LIST OF PRODUCTS IN THE CATALOGUE
Integra Whole-Wheat Semolina
Created to meet the need of many consumers for healthy and natural products to maintain a diet rich in vitamins and natural fibre, this Whole‑Wheat Semolina is suitable for all of the main professional uses, including whole‑wheat bread, pizza, biscuits and focaccia.
| Type | Whole-wheat Semolina |
| Proofing | Medium |
| Absorption | 60% |
| Protein | 12% |
| Max. Ash Content | 1.8% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Verde Type 00 Flour
Verde Type 00 Flour is a low‑extraction flour, designed to guarantee easy use in all mechanised processes requiring extensibility and folding, for products that are always uniform in shape and thickness. It is recommended for biscuits, breadsticks, crackers, snacks, wafers and Sicilian cannoli.
| Type | Type 00 Flour |
| W Strength | 170 |
| Proofing | Short |
| Absorption | 55% |
| Protein | 10.5% |
| Max. Ash Content | 0.55% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Rossa Type 00 Flour
The balanced alveoli offered by Rossa Type 00 Flour make it a highly versatile, multi‑purpose product. It is made with a blend of selected wheats, offering a balance of stability and gluten content. This flour is popular for all standard bread recipes. It is ideal for straight doughs, short‑proofing recipes and generally for all uses.
| Type | Type 00 Flour |
| W Strength | 220 |
| Proofing | Short |
| Absorption | 56% |
| Protein | 10.5% |
| Max. Ash Content | 0.55% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Sprint Type 00 Flour
The result of a long development process aimed at creating a flour that can be used by only adding water, yeast and salt, this product is subject to longer ageing giving the natural enzymes time to act. This special, natural process ensures the correct content of sugars and essential amino acids, making the flour suitable for straight doughs without the use of technical additives. It is also great for making traditional bread‑roll recipes, such as Sicilian mafalda bread.
| Type | Type 00 Flour |
| W Strength | 240 |
| Proofing | Short |
| Absorption | 56% |
| Protein | 10.5% |
| Max. Ash Content | 0.55% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Blu Type 0 Flour
Blu Type 0 Flour has a high protein content that enables even greater absorption of water. It is used as a support for basic flours and for making speciality breads such as baguettes and ciabatta, as well as various baked and fried snack recipes.
| Type | Type 0 Flour |
| W Strength | 260 |
| Proofing | Medium |
| Absorption | 57% |
| Protein | 11.5% |
| Max. Ash Content | 0.65% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Marrone Type 0 Flour
Marrone Type 0 Flour is a strong flour yet also extensible and easy to work. It can be used as a support for basic flours, for the production of speciality breads and particularly for recipes using a retarder‑proofer cabinet. It is ideal for making brioche bread and soft finger rolls.
| Type | Type 0 Flour |
| W Strength | 280 |
| Proofing | Medium |
| Absorption | 57% |
| Protein | 11.5% |
| Max. Ash Content | 0.65% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Manitoba Type 0 Flour
This product is obtained from common‑wheat varieties with a high protein content, which undergo non‑intensive processing to maintain a portion of the minerals and fibre present in the grain within the final product. This milling technique causes minimal damage to starch particles and results in a greater final particle size, increasing absorption and delaying fermentation. The flour resulting from this process is ideal for recipes with very long proofing times, for biga starters or mixed with other flours as a support.
| Type | Type 0 Flour |
| W Strength | 400 |
| Proofing | Very Long |
| Absorption | 61% |
| Protein | 15% |
| Max. Ash Content | 0.65% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Fucsia Type 1 Flour
Our Fucsia Type 1 Flour is a higher‑extraction flour that contains a greater quantity of natural nutrients, vitamins and mineral salts. Although it contains a higher percentage of cereal fibre, it still offers good hold. It is an excellent compromise for more natural bread making without losing the delicious flavour of white flour. Recommended for all recipes with short proofing times.
| Type | Type 1 Flour |
| W Strength | 220 |
| Proofing | Short |
| Absorption | 56% |
| Protein | 13% |
| Max. Ash Content | 0.85% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Type 2 flour
Balanced high‑extraction flour that offers good hold. This product has a greater content of fibre, mineral salts and vitamins compared to Type 0 and Type 00, resulting in excellent nutritional properties, whilst being easier to work than whole‑wheat flour. Ideal for bread, pizza, biscuits and all recipes with short proofing times. It gives the product a pleasant aroma, improves nutritional value and is easy to digest.
| Type | Type 2 Flour |
| W Strength | 200 |
| Proofing | Short |
| Absorption | 56% |
| Protein | 13% |
| Max. Ash Content | 0.95% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Pasticceria Type 0 Flour
Pasticceria Type 0 Flour has a high protein content that makes it ideal for recipes rich in ingredients with fats and sugar. It is recommended for all artisan pastry products, including savoury recipes, even with medium and long proofing times or using a retarder‑proofer cabinet.
| Type | Type 0 Flour |
| W Strength | 330 |
| Proofing | Long |
| Absorption | 59% |
| Protein | 13.5% |
| Max. Ash Content | 0.65% |
| Pack | 25 kg |
| Shelf Life | 6 months |
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