The range that we proudly distribute is consisting of two main categories:

• the “Petra” : flours produced by using state of the art stone milling process and 100% Italian wheat.
• the “pizza professional flours” : Unica and Special, are gently milled with cast iron cylinders and made of a mix of Italian and European wheat of certified origin.

Here are some technical features for each flour:

• PETRA N1: strong flour, good elasticity, high liquids absorption rate, versatile flour suitable for medium/long proving for pizza, bread and pastry products.
• PETRA N3: strong flour, very extensible gluten, high liquids absorption rate,  versatile flour suitable for medium/long proving for sweet and savoury products.

Thanks to these qualities PETRA N1 and PETRA N 3 ensure stability of the dough during preparation and baking. The dough will be longer lasting, more flexible to use, tastier and more nourishing.

• SPECIAL: extensible gluten, optimum fast absorption and stable retention of liquids, excellent performance also at controlled temperatures.

Thanks to these qualities SPECIAL ensures flexibility of use; fast forming and stabilization of the dough during preparation and baking. The dough ball will be very workable and resilient also at very thin thickness.

• UNICA: extensible gluten, high liquid absorption rate,  stable liquid retention, excellent performance in long proving.

Thanks to these qualities UNICA ensures stability of the dough during preparation and baking; optimum organoleptic structure with enhancement of crunchiness, internal softness and crust crispiness.