La Bakery
Flours for the Modern Bakery
A versatile range, created for contemporary artisan bakeries that move freely between sweet and savoury, tradition and innovation.
Balanced formulations that ensure strength, extensibility and excellent fermentative power, allowing doughs to maintain consistency and high performance.
A complete selection of flours — from type 0 to type 1, up to wholemeal — developed for special breads, focaccias, brioche and all creations of the baking craft, both sweet and savoury.
Consistent quality and reliable results, to support every day the work and creativity of the modern bakery.
The importance of grain quality in bread-making flour
A bread-making flour of consistent quality, which guarantees the performance of a technical product developed for bakery professionals, requires a careful selection of the best wheat according to yields relating to climate and soil characteristics. To ensure consistent protein content and nutritional values, we select ingredients from different geographical areas, depending on seasonal harvests, sourcing as much as possible from geographically close producers in order to offer sustainable products.
BASE
Versatile flours for everyday production
IMPASTO
Balanced flours for structured doughs with medium strength
FORZA
High-performance flours for complex doughs and long fermentations
WHOLEMEAL FLOURS
Flours that support long fermentations and deliver baked goods with good crumb structure, harmonious texture and a full, rich flavour
SEMOLINA FLOURS
Ideal for enhancing flavour and aroma in bread, pasta and pizza
PREMIXES
Innovative, high–value solutions, unique in flavour and nutritional profile, to enrich the retail offering
ORGANIC ITALIAN SELECTION
100% organic Italian soft wheat flour, grown, harvested and milled in Italy
