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100% naturale OGM FREE

IMPASTO

The Impasto Line is developed to offer balanced, versatile and reliable flours, ideal for structured processes and medium fermentation times. Thanks to their controlled extensibility and ability to support a wide range of mixing techniques, these flours provide precise, stable performance in modern bakery production — from bigas and straight doughs to creative recipes that require structure and character.

A range created for professionals who work with technique and sensitivity, seeking flours that respond with precision, balance and reliability to every step of the dough process.

IMPASTO I/0

IMPASTO I/0

W 300 ± 20

A very extensible type 0 flour, perfect for straight doughs, refreshments and short bigas (7–10 hours). It ensures simple processing and good oven spring.

IMPASTO I/0A

IMPASTO I/0A

W 310 ± 20

A type 0 flour enriched with ascorbic acid, very extensible and ideal for straight doughs, refreshments and short bigas (7–10 hours). It ensures simple processing and good oven spring.

IMPASTO I/0S

IMPASTO I/0S

W 360 ± 20

A type 0 flour developed for medium-long fermentation times, ideal for bigas from 14 to 16 hours or as a blending flour in more creative recipes where elasticity and stability are required. Thanks to these characteristics, Impasto Speciale is part of the PERFORMA selection.

IMPASTO I/0SA

IMPASTO I/0SA

W 360 ± 20

A type 0 flour enriched with ascorbic acid, developed for medium-long fermentation times. Ideal for bigas from 14 to 16 hours or as a blending flour in more creative recipes where elasticity and stability are required. Thanks to these characteristics, Impasto Speciale is part of the PERFORMA selection.

IMPASTO I/1

IMPASTO I/1

W 310 ± 20

A type 1 flour riched in fibre and with a more intense aromatic profile, developed for structured doughs that enhance fragrance, flavour and a more rustic texture.