Classic flour

“Refined flour”, typically referred to as "white flour” has had the germ and bran removed and ash content 0,55 max. Ash in flour can affect color, imparting a darker color to finished products. Some specialty products, requiring particularly white flour, call for low ash content while other products, such as whole-wheat bread, call for a high ash content. The nutritional composition varies mainly according to how refined the flour is.  The higher the content of ash, the richer the content of proteins, fibers, mineral salts and vitamins of the B group.

TYPE (Italy) ASH CONTENT
00 0,55 max
0 0,65 max
1 0,80 max
2 0,95 max
Whole-grain 1,30 min - 1,70 max
  • BISCOTTO - TYPE 00

    W 140
    Stability 2'
    Protein 10,50%
  • ALL PURPOSE - TYPE 00

    W 200
    Stability 4'
    Protein 11,00%
  • GRISSINI - TYPE 00

    W 210
    Stability 6'
    Protein 12,00%
  • AVANA - TYPE 00-0

    W 220
    Stability 5'
    Protein 11,20%
  • LILLA - TYPE 00-0-1

    W 240
    Stability 7'
    Protein 11,70%
  • GIALLA - TYPE 00-0

    W 270
    Stability 10'
    Protein 12,30%
  • VIOLA VALENTE- TYPE 00-0-1

    W 290
    Stability 12'
    Protein 12,80%
  • ROSSA - TYPE 00-0

    W 310
    Stability 14'
    Protein 13,30%
  • AZZURRA - TYPE 00-0-1

    W 350
    Stability 16'
    Protein 13,50%
  • ORO VALENTE - TYPE 00-0

    W 380
    Stability 18'
    Protein 14,50%
  • PREMIUM - TYPE 00-0-1

    W 420
    Stability 20'
    Protein 15,00%
  • PREMIUM DIRETTA - TYPE 00

    W 450
    Stability 20'
    Protein 15,50%
  • SELEZIONE 500 - TYPE 0

    W 500
    Stability 25'
    Protein 16,00%
  • GIALLA - TYPE 2

     
    W 210
    Protein 12,50
  • ROSSA - TYPE 2

     
    W 250
    Protein 13,50%
  • ORO VALENTE - TYPE 2

     
    W 310
    Protein 14,50%
  • RESERVED AREA

    Reserved area.