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Strength: Strong W 300–320

Best for Cakes & cookies

Strength: Low W 200–220

Best for Bread

Strength: Medium W 220–240

Best for Pasta

13% protein

Best for Neapolitan

Strength: Medium W 260–280

Best for Neapolitan & Contemporary

Strength: Strong W 320–340

Best for New York & Focaccia

Strength: Strong W 280–320

Strength: Medium W 260–320

Best for Fresh egg pasta & Gnocchi

Strength: Medium W 260–280

Best for Brioche & Panettone

Strength: Very strong W 360–380

Best for Neapolitan

Strength: Medium W 260–280

Best for Bread

Strength: Strong W 290–310

Best for Dusting

Best for Dusting

12% protein

Best for Bread

Strength: Medium W 250

Best for Cakes & cookies

Strength: Low W 180–200