Wheat flour type “00” – 00 N ideal for sweet and savory short pastry, pies, schiacciatine and breadsticks

Wheat flour type “00” – 00 W 410 ideal for Panettone, pandoro and colomba.

Wheat flour type “00” – R W 300 ideal for croissants and cannoli

Wheat flour type “00” – 00 N ideal for all types of soft cakes