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: