Flours

cereals — legumes — others

Most of our Flours are obtained by milling raw materials that come from controlled supply chains.

Thanks to this type of processing, the nutritive and organoleptic properties of the ingredients remain intact. The stone mill allows working at low temperatures, thus preventing the Flour from overheating and losing, as the temperature increases, the elements that contribute to enriching its flavour, aroma and nutritional quality.

Our selections include Cereal and Legume Flours, but also special ones, such as Chestnut flour and Tapioca flour, which lend themselves to multiple uses in bakery and pastry products.

Furthermore, Legume Flours, besides being an excellent gluten-free alternative, are also ideal in vegetarian diets because they are rich in vegetal proteins and can be used alone or mixed with Cereal flours.

Origin: IT
Size: 375 gr

WHOLE FARRO FLOUR

Whole farro flour is especially suitable in the preparation of fresh pasta. Being unrefined, it maintains some of the best characteristics of farro, such as high digestibility and a particular flavour.

LOW SATURATED FAT

LOW FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

Origin: IT
Size: 375 gr

BRAMATA CORN FLOUR

Obtained by grinding coarse-grained corn, this variety of flour in Italy is called “Bramata”. The primary use in the kitchen is polenta, a typical speciality of the northeastern regions of Italy.

LOW SATURATED FAT

LOW FAT

SALT-FREE

LOW SUGARS

Origin: IT
Size: 375 gr

INSTANT POLENTA

Before being milled, the corn grains are steamed so that the starch undergoes a pre-gelatinization and the cooking is rapid. Often used for the preparation of polenta, instant corn flour offers much shorter processing than Bramata variety.

LOW SATURATED FAT

LOW FAT

SALT-FREE

LOW SUGARS

Origin: IT
Size: 375 gr

MILLET FLOUR

Millet flour is gluten-free and rich in vitamins, with a delicate aroma tending to sweet and with vegetal notes. Used in batters for frying, it is excellent for giving consistency to feeble compounds such as meatballs and meatloaf.

LOW SATURATED FAT

VERY LOW SALT

LOW SUGARS

SOURCE OF FIBRE

Origin: NON EU
Size: 375 gr

TAPIOCA FLOUR

Much used in exotic dishes, and especially in Creole cuisine – where it is an ingredient in soups and velvety -, tapioca flour is also an excellent thickener. Tapioca is a starch-rich tuber that grows in tropical climates. Since not further processed this flour has a high nutritional and biological value.

FAT FREE

SALT-FREE

SATURATED FAT FREE

SUGARS-FREE

Origin: IT
Size: 375 gr

SEMOLA DI GRANO DURO

Whole oat flour is obtained from the stone grinding of the grains. Thanks to this production process, all the nutritional and beneficial properties of the cereal remain unchanged. Oat flour is used for bakery products, often mixed with wheat flour for proper leavening. For this reason, oat flour is more suitable for dry processing such as biscuits.

LOW FAT

SALT-FREE

LOW SATURATED FAT

LOW SUGARS

SOURCE OF FIBRE

SOURCE OF PROTEIN

Origin: EU
Size: 375 gr

WHOLE OAT FLOUR

Whole oat flour is obtained from the stone grinding of the grains. Thanks to this production process, all the nutritional and beneficial properties of the cereal remain unchanged. Oat flour is used for bakery products, often mixed with wheat flour for proper leavening. For this reason, oat flour is more suitable for dry processing such as biscuits.

LOW SATURATED FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: NON EU
Size: 375 gr

QUINOA FLOUR

Quinoa flour, with a slightly aromatic and gluten-free flavour, is often mixed with other flours for preparing doughs and dry biscuits.
Also, thanks to its high concentration of complete proteins, it is perfect for integrating protein shakes very popular among athletes.

LOW SATURATED FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: EU
Size: 375 gr

TEFF FLOUR

Teff is a typical Ethiopian cereal; the flour produced from the milling of the beans is essential for the preparation of the Injera – traditional Ethiopian bread. It can be mixed with other flours to prepare savoury or sweet doughs. While cooking, it tends to become slightly gelatinous.

LOW SATURATED FAT

LOW FAT

SALT-FREE

LOW SUGARS

HIGH FIBRE

Origin: IT
Size: 375 gr

CHICKPEA FLOUR

Chickpea flour is a gluten-free ingredient that – thanks to its characteristic flavour – can replace regular wheat flour. In the kitchen, it can be used for traditional preparations such as the Sicilian “panelle” and the typical “farinata” from Liguria. It is also a great option to prepare exotic dishes such as falafel or vegan meatballs.

VERY LOW SALT

LOW SATURATED FAT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: NON EU
Size: 375 gr

RED LENTIL FLOUR

With a mild and pleasant flavour, red lentil flour in the kitchen is used mainly mixed with other flours. It can be used both in the preparation of savoury dishes such as meatballs, falafel, empanadillas and fresh pasta, or integrated into the dought of different desserts, such as cookies, doughnuts and muffins.

LOW FAT

SALT-FREE

LOW SATURATED FAT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 375 gr

RICE FLOUR

Characterizing food of oriental cuisine, the use of rice flour began to take hold even in the West, mainly because it is gluten-free. Its unique flavour makes it perfect for traditional recipes like mochi sweets or Japanese rice noodles.

LOW SATURATED FAT

LOW SALT

LOW FAT

SUGARS-FREE

Origin: IT
Size: 375 gr

SORGHUM FLOUR

The rather neutral aroma and somewhat sweetish flavour make sorghum flour excellent for dough for cakes, doughnuts and biscuits. It can be used either pure or mixed with other flours. Also perfect for thickening veloutés and sauces.

LOW SATURATED FAT

SALT-FREE

LOW SUGARS

HIGH FIBRE

Origin: NON EU
Size: 375 gr

BLACK BEANS FLOUR

The protein value of black bean flour, together with its particular spicy taste, makes it a useful food for diets without animal protein.

LOW FAT

SALT-FREE

LOW SATURATED FAT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 375 gr

BROAD BEAN FLOUR

Broad bean flour presents a high protein content and for this reason, is mainly used in regimes lacking in animal proteins. It also has many applications in the kitchen: it is perfect to be added to creams and timbales and for preparing fresh pasta and bread.

LOW FAT

SALT-FREE

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 375 gr

CHESTNUT FLOUR

Chestnut flour is a traditional food, the result of a careful selection of raw material, first dried and then ground. Characterized by a high percentage of carbohydrates and starches, chestnut flour is an excellent substitute for durum wheat flour, as it does not contain gluten. In the kitchen, it is often used for traditional recipes such as castagnaccio, cakes and polenta.

LOW SATURATED FAT

LOW SALT

HIGH FIBRE

Origin: NON EU
Size: 375 gr

AMARANTH FLOUR

Characterize by defined aromas with toasted hints, amaranth flour is an excellent option for a gluten-free diet. In the kitchen, it is perfect, mixed with other flours such as rice or quinoa, for thickening or hardening the dough. Its fragrance is enhanced with intense and spicy flavours.

SALT-FREE

LOW SUGARS

HIGH FIBRE

SOURCE OF PROTEIN

Origin: EU
Size: 375 gr

HEMP FLOUR

Hemp flour is made from some seeds of hemp sativa and is a complete ingredient, rich in amino acids, vitamins and proteins. In the kitchen, it can be used in many ways, either alone or mixed with other gluten-free flours.

LOW SATURATED FAT

VERY LOW SALT

LOW SUGARS

HIGH FIBRE

HIGH PROTEIN

Origin: IT
Size: 375 gr

WHOLE BUCKWHEAT FLOUR

Naturally gluten-free product, this flour is obtained from the stone grounding of whole seed. The flavour is firm and recognizable; the reason for which is often used in combination with other flours, such as rice. This flour has a high biological value and is rich in amino acids and fibres.

LOW SATURATED FAT

LOW FAT

SALT-FREE

SUGARS-FREE