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.

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PINSA ROMANA LINE

The Pinsa Romana was invented in 2001 by Corrado Di Marco: a unique, fragrant and digestible product.

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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.

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PER TONDA LINE

The new product dedicated to the world of round pizza.
For Roman pizza and Classic Pizza, extreme crunchiness and digestibility.

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PIZZASNELLA LINE

Inimitable since 1981: a grain and soya flour mix for a highly digestible pizza tasting like bread made the old-fashioned way.

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LONGPAST LINE

The adaptable and functional line for all types of dough making.

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