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simbolo pasta

Cerealia Pasta

Ideal flours for fresh pasta

A wide range of soft wheat flours able to evolve together with the needs of the bakers.
Flours obtained from the careful selection of the best grains and according to the different types of bread. Suitable for direct doughs (eg ciabatta, French bread, buns) and for 12 to 24 hours leavening (eg rosette, tartarughe, michette).


Flours with an ash content lower than 0,45%, specially suited for fresh pasta productions.

Product details

farina pasta cerealia PastaFresca anteprima