Italian Soft Wheat Flour
Flour Type "0"
E’ prodotta con cereali provenienti dalla regione Emilia Romagna from local farmers near the cities of Modena and Reggio Emilia. It is ideal for the production of short leavened bread.
Available formats: 1Kg
Flour Type "1"
E’ prodotta macinando Emilian wheat, containing bran, semolina and wheat germ, which means that it is naturally rich in fiber and low in gluten. The best way to stay healthy!
Available formats: 1Kg
Flour Type "00" - Ideal For Pizza
E’ disponibile in tre versioni: per lievitazione for short, medium and long leavening. The short and medium leavening types are produced with grains of Emilian farmers, while the long leavened flour also contains Manitoba of the highest quality.
Available formats: 1Kg
Flour Type "00" - For Pastry
E’ ideale per la produzione di pasta frolla e pasticceria, torte e torte. Questa farina è adatta sia per la lievitazione tradizionale che per la lievitazione istantanea utilizzando lievito chimico. È fatta con grani emiliani al 100%.
Available formats: 1Kg
Flour type "00" - For Fresh Pasta
E’ prodotta utilizzando un raffinato type of flour for traditional fresh and stuffed pasta, both artisanal and industrial. It is produced using a mixture of local wheat.
Available formats: 1Kg
Flours Naturally Italian
The flours offered by Tomitaly are still produced in a traditional way and guarantee the highest quality standards. Thanks to an agreement with local farmers, our flours are produced by grinding only local wheat, which means very little environmental impact.
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