The Flours

Linea Verde - TYPE '00' Linea Viola - TYPE '00' Linea Blu - TYPE '0' Linea Arancione - TYPE ‘0’ Linea Rossa - TYPE '0' Linea Gialla - TYPE '0' Manitoba - TYPE ‘0’ Durum wheat semolina - REGROUND TYPE '1' SEMI WHOLE-WHEAT TYPE '2' Linea Avana Zeus - WHOLE-WHEAT Linea Avana - WHOLE-WHEAT Linea Marrone - TYPE '00' Linea Grigia - TYPE '00' Linea Grigia Strong - TYPE '00'

Lucia - TYPE ‘00’ Tina - TYPE ‘00’ Sofia - TYPE ‘00’ Marì - TYPE ‘00’ Scióre SEMI WHOLE-WHEAT TYPE ‘2’ Smorfia® - TYPE '0' Mix pinsa romana Spolvero per pizza Sourdough starter Pizza Plus High-activity dry yeast

Ginevra - TYPE '0' Nizza - TYPE '0' Praga - TYPE '00' Vienna - TYPE '00'

Ideal for Piadina - TYPE '00' Ideal for Piadina Plus - TYPE ‘00’ Linea Blu - TYPE '0'

Ideal for Fresh Pasta - TYPE ‘00’ Ideal for Fresh Pasta TYPE ‘00’ - CALIBRATA Durum wheat semolina

Organic stone-ground flour - TYPE '1' - ROBUSTA Organic stone-ground flour - TYPE ‘2’ Organic stone-ground flour - WHOLE-WHEAT Ancient wheat flour ORGANIC KHORASAN

Spelt flour WHITE Spelt flour - WHOLE-WHEAT

Oat flakes Multi-cereals flour Oat flour 10 cereals flour Fioretto corn flour Bramata corn flour Malt flour Barley flour Rice flour Rye flour Buckwheat flour Broken wheat Vital wheat gluten Spelt flakes

Corn Flour INSTANT Corn flour INSTANT TYPE '00' Ideal for Pastries - TYPE '00' TYPE '0' Manitoba - TYPE ‘0’ Durum wheat semolina REGROUND WHOLE-WHEAT Ideal for Pizza TYPE ‘00’ Ideal for Piadina - TYPE '00' Ideal for Fresh Pasta - TYPE ‘00’ SPELT FLOUR Macinata a Pietra TIPO ‘1’ - Biologica Stone-ground flour SEMI WHOLE-WHEAT TYPE ‘2’ Soft wheat flour - TYPE ‘0’ 10 cereals flour Ancient wheat flour ORGANIC KHORASAN Corn Flour FIORETTO Corn flour BRAMATA TYPE '00' Lucia - TYPE ‘00’ TYPE '0' Durum wheat semolina REGROUND Tina - TYPE ‘00’ Sofia - TYPE ‘00’ Marì - TYPE ‘00’ Smorfia® - TYPE '0' Ideal for Piadina - TYPE '00' Ideal for Fresh Pasta - TYPE ‘00’ Ideal for Fresh Pasta TYPE ‘00’ - CALIBRATA Durum wheat semolina