Soft wheat flour
born for Bakery.
Born for Bakery (Nata per Panificazione) is a range of flours that includes a wide selection of professional flours specially designed for the artisan and industrial production of bread.
These flours, up to 300/320W, are produced using the best wheat grown in Emilia Romagna.
Born for bakery also includes the range of unsifted flours whole-wheat, with 3 different types of whole-wheat flour, as well as Type 1 and Type 2 flours.
The Bakery line:

“0” Nazionale Soft
Soft wheat flour
Type "0"
W 160/180 - P/L 0.45
25kg

“0” Nazionale
Soft wheat flour
Type "0"
W 200 - P/L 0.50
25kg

“00” Nazionale
Soft wheat flour
Type "00"
W 220 - P/L 0.50
25kg

Rinforzata
Soft wheat flour
Type "0"
W 240/260 - P/L 0.55
25kg

Extra Esse
Soft wheat flour
Type "0"
W 270/280 - P/L 0.55
25kg

Extra Speciale
Soft wheat flour
Tipo "0"
W 300/320 - P/L 0.50
25kg

“00” Verde
Soft wheat flour
Type "00"
W 300/320 - P/L 0.45
25kg

Soffiato
Soft wheat flour
Type "00"
W 340/350 - P/L 0.55
25kg

Soffiato Speciale
Soft wheat flour
Type "00"
W 400/420 - P/L 0.55
25kg

Soffiato Milano
Soft wheat flour
Type "00"
W 490 - P/L 0.55
25kg

Manitoba
Soft wheat flour
Type "0"
W 380 - P/L 0.50
25kg

Integrale Forte
Soft wheat flour
Type "Whole-wheat"
W 300 - P/L 1.20-1.50
25kg

Integrale
Soft wheat flour
Type "Whole-wheat"
W 220 - P/L 1.20-1.50
25kg

Integrale Bianco
Soft wheat flour
Type "Whole-wheat"
W 200 - P/L 1.20-1.50
25kg

Tipo 1
Soft wheat flour
Type "1"
W 200 - P/L 1.20-1.50
25kg
Other flours.