Bulk Flour (10 kg and Up)

Best for Sourdough

Strength: Strong W 300–340

Strong all-rounder

Strength: Strong W 320–350

Best for Neapolitan

Strength: Strong W 280–310

Best for Neapolitan

Strength: Medium W 260–280

Best for Pastries

Best for Panettone

Strength: Very strong W 420–470

Best for Contemporary

Strength: Medium W 240–260

Best for Starter feeding

Strength: Very strong W 410–430

Best for Pizza

Strength: Strong W 280–300

Best for New York

Strength: Very strong W 390–420

Best for Fresh egg pasta

Strength: Low W 200–220