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DETAILED LIST OF PRODUCTS IN THE CATALOGUE
Manitoba Extra Type 0 Wheat Flour
The particularly high protein content of this flour makes it suitable for all sponge‑and‑dough pastry recipes and those with very long proofing times requiring a particularly resistant and elastic gluten network, such as great classics like babà. It is also excellent as a support for weaker flours.
| Type | Type 0 Flour |
| W Strength | 500 |
| Proofing | Very Long |
| Absorption | 63% |
| Protein | 16.5% |
| Max. Ash Content | 0.65% |
| Pack | 20 kg |
| Shelf Life | 6 months |
Integrale Oro Whole-Wheat Flour
Our Whole‑Wheat Flour maintains all of the original properties of the wheat. It is rich in all cereal nutrients, including vitamins, mineral salts and fibre, which are perfect for a good, healthy and balanced diet. It is specially produced with the finest raw materials to give it more strength, for a finished product that is particularly soft and with small alveoli despite the wheat‑bran content.
| Type | Whole-wheat Flour |
| Proofing | Short |
| Absorption | 62% |
| Protein | 12.5% |
| Max. Ash Content | 1.7% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Integrale Bordeaux (Medium-Coarse Bran)
This Medium‑Coarse Bran Whole Wheat Flour maintains all of the original properties of the wheat. It is rich in all cereal nutrients, including vitamins, mineral salts and fibre, which are perfect for a good, healthy and balanced diet. It is specially produced with the finest raw materials to give it more strength, for a finished product that is particularly soft and with small alveoli despite containing wheat bran that is slightly coarser than standard.
| Type | Whole-wheat Flour |
| Proofing | Short |
| Absorption | 62% |
| Protein | 12.5% |
| Max. Ash Content | 1.7% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Integrale Verde Flour (Coarse Bran)
This Coarse Bran Whole Wheat Flour maintains all of the original properties of the wheat. It is rich in all cereal nutrients, including vitamins, mineral salts and fibre, which are perfect for a good, healthy and balanced diet. It is specially produced with the finest raw materials to give it more strength, for a finished product that is particularly soft and with small alveoli despite containing very coarse wheat bran.
| Type | Whole-wheat Flour |
| Proofing | Short |
| Absorption | 62% |
| Protein | 12.5% |
| Max. Ash Content | 1.7% |
| Pack | 25 kg |
| Shelf Life | 6 months |
New
Integrale rinforzato
Strong Wholemeal Flour, rich in all nutrients such as vitamins, mineral salts and fibre, is a strong flour suitable for the preparation of wholemeal products with long maturation, both in bread making and pastry making, or with recipes particularly rich in fats.
| Type | Whole-wheat Flour |
| Proofing | Long |
| Absorption | 62% |
| Protein | 14,5% |
| Max. Ash Content | 1,7% |
| Pack | 25 kg |
| Shelf Life | 6 months |
New
Pizzasicily Noto
This Flour is made with a blend of the best EU and non‑EU wheats with a high protein content. It is particularly recommended for takeaway pizza. The result is easy to digest and ideal for medium‑proofing recipes.
| Type | Type 0 Flour |
| W Strength | 280 |
| Proofing | Medium |
| Absorption | 59% |
| Protein | 12.5 |
| Pack | 25 kg |
| Shelf Life | 6 months |
Pizzasicily Marsala
Our Pizzasicily Marsala is designed for Roman‑style pizza alla pala. It absorbs approximately 80% water during preparation of the dough, for an extremely light, fragrant and easily digested pizza. It can be used for two different types of recipes: a two‑step method or straight dough with an enzyme‑based conditioner.
| Type | Type 0 Flour |
| W Strength | 340 |
| Proofing | Long |
| Absorption | 80% |
| Pack | 25 kg |
| Shelf Life | 6 months |
Pizzasicily Ibla
Pizzasicily Ibla is our Type 0 flour specially developed for pizza recipes with medium proofing times and for all baked and fried snack recipes. It is obtained from selected Italian and European wheats and makes a fragrant and easily digested pizza.
| Type | Type 0 Flour |
| W Strength | 250 |
| Proofing | Short |
| Absorption | 57% |
| Protein | 11.5 |
| Pack | 25 kg |
| Shelf Life | 6 months |
Pizzasicily Siracusa
For this product, we have carefully selected Sicilian common wheat and durum wheat, milled together following a unique recipe. The result is an ingredient specially developed for traditional light, crisp and golden Sicilian pizza. Pizzasicily Siracusa is a top‑quality product offering outstanding dough workability and extensibility. It is easy to use and suitable for short and medium proofing times.
Pizzasicily Taormina
Pizzasicily Taormina Type 0 is made with a blend of European and North American wheats with a high protein content. This is essential for stable pizza doughs with medium to long proofing times. This balanced flour is easy to work despite its strength.
| Type | Type 0 Flour |
| W Strength | 330 |
| Proofing | Long |
| Absorption | 61% |
| Protein | 13.5 |
| Pack | 25 kg |
| Shelf Life | 6 months |
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