Our Flour Mixes
Our flour mixes studied and designed to optimise the production of all types of Pizza
NEX EXPERT LINE
Flour mix for high-quality and high-technology dough
Specific line for high-hydration dough making.
PINSA ROMANA LINE
The Pinsa Romana was invented in 2001 by Corrado Di Marco: a unique, fragrant and digestible product.
TEGLIA ROMANA LINE
The new flour mix ideal for Roman-style Pizza in teglia (pizza in a pan)
More yeast and an even more hydrated dough.
PER TONDA LINE
The new product dedicated to the world of round pizza.
For Roman pizza and Classic Pizza, extreme crunchiness and digestibility.
Inimitable since 1981: a grain and soya flour mix for a highly digestible pizza tasting like bread made the old-fashioned way.
The adaptable and functional line for all types of dough making.