Bread & Circuses
Bread & Circuses
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Farina Speciale
Knead Something Special
Flour made from the oldest and healthiest grains – oats, spelt, and buckwheat. The range also includes Manitoba flour, rich in gluten; and type 00 flour, with special baking properties. The products are available in packaging of 800 g, 1 kg, 25 kg and 50 kg.
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Type 00
WHITE WHEAT FLOUR
Today, pizza is the basis of culinary creativity and experimentation, so it's very important to choose the right type of flour when preparing the dough. Farina Speciale flour gives a soft, pliable dough that is easy to shape, yet stable enough to keep its structure during baking.
Spelt Flour
WHOLEMEAL
Spelt is one of the healthiest and oldest varieties of wheat, unique in that each grain of the ear has its own husk protecting it from all pests, so no chemical protection is necessary. It rejuvenates and revitalizes the body, improves blood count and strengthens the immune system. It is intended for the preparation of bread, pastries and pancakes. Available in 1 kg and 25 kg packages.
Manitoba
WHITE WHEAT FLOUR
Named after the Canadian province where this type of wheat is most widely grown. Rich in gluten, the dough made from this flour can rest from 10 to 24 hours without losing consistency. Ideal for pizza dough, panettone, various Italian flatbreads (focaccias) and French baguettes.
Oat Flour
WHOLEMEAL
Wholemeal oat flour is rich in fibres, especially beta-glucan, B vitamins, minerals and antioxidants. It lowers blood cholesterol levels, thus preserving cardiovascular health and contributing to a feeling of fullness, playing a significant role in maintaining energy balance. It is used for making bread and various types of pastries.
Buckwheat Flour
WHOLEMEAL
Extremely important for health: it helps circulation and relaxation of blood vessels and lowers blood pressure. Enriched with essential amino acids and magnesium, gluten-free and easily digestible. Used in preparing polenta, bread, and various types of flatbreads, and it can be combined with other types of flour for a softer texture of the dish.
Farina Speciale
Knead Something Special
Flour made from the oldest and healthiest grains – oats, spelt, and buckwheat. The range also includes Manitoba flour, rich in gluten; and type 00 flour, with special baking properties. The products are available in packaging of 800 g, 1 kg, 25 kg and 50 kg.
View products
Type 00
WHITE WHEAT FLOUR
Today, pizza is the basis of culinary creativity and experimentation, so it's very important to choose the right type of flour when preparing the dough. Farina Speciale flour gives a soft, pliable dough that is easy to shape, yet stable enough to keep its structure during baking.
Spelt Flour
WHOLEMEAL
Spelt is one of the healthiest and oldest varieties of wheat, unique in that each grain of the ear has its own husk protecting it from all pests, so no chemical protection is necessary. It rejuvenates and revitalizes the body, improves blood count and strengthens the immune system. It is intended for the preparation of bread, pastries and pancakes. Available in 1 kg and 25 kg packages.
Manitoba
WHITE WHEAT FLOUR
Named after the Canadian province where this type of wheat is most widely grown. Rich in gluten, the dough made from this flour can rest from 10 to 24 hours without losing consistency. Ideal for pizza dough, panettone, various Italian flatbreads (focaccias) and French baguettes.
Oat Flour
WHOLEMEAL
Wholemeal oat flour is rich in fibres, especially beta-glucan, B vitamins, minerals and antioxidants. It lowers blood cholesterol levels, thus preserving cardiovascular health and contributing to a feeling of fullness, playing a significant role in maintaining energy balance. It is used for making bread and various types of pastries.
Buckwheat Flour
WHOLEMEAL
Extremely important for health: it helps circulation and relaxation of blood vessels and lowers blood pressure. Enriched with essential amino acids and magnesium, gluten-free and easily digestible. Used in preparing polenta, bread, and various types of flatbreads, and it can be combined with other types of flour for a softer texture of the dish.
AWARDS
FARINA SPECIALE
AWARDS
FARINA SPECIALE
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Recipes
Recipes
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