far farina (flour)

 

Molino Dallagiovanna research laboratory has been studying the best blend equilibriums, not only for its production, but also manifacturing customized flours for every demand tested by renowned bakers and pastry chefs.

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FARINA DI GRANO DURO
SEMOLINA


5/25 Kg paper bags

FARINA DI GRANO DURO
RE-MILLED SEMOLINA


5/25 Kg paper bags

SPECIAL FLOUR FOR KEBAB
KEBABREAD

W 240; P/L 0,60
25 Kg paper bags

WHEAT FLOUR TYPE 0 AND 00
MANITOBA


5/25 Kg paper bags

WHEAT FLOUR TYPE 00
SuperFritto


1/5/25 Kg paper bags

WHEAT FLOUR TYPE 1 AND 2
LE RUSTICHE WEAK / STRONG

W 220 - 390
25 Kg paper bags

WHEAT FLOUR
WHOLEMEAL

W 240 - 330 - 390
5/25 Kg paper bags

WHEAT FLOUR TYPE 00
UNIVERSALE

W 250; P/L 0,60
0,5/1/5/10 Kg paper bags

WHEAT FLOUR TYPE 0
UNIVERSALE

W 250; P/L 0,60
5 Kg paper bags