We provide specific flours for pizzerie and restaurants and rice arborio of first quality.

Italian Flours are graded by a Italian law passed in 1967 (law 4.7. 1967. n. 580.) It is based on measuring the ash content of the flour (just as for French and German Flours.)

Flours from hard wheat are termed "semola" or "grano duro." Flours made from soft wheat are labelled "grano tenero" meaning "tender grain." In Italy, as in much of Europe, soft wheat is the norm.

Grano duro flours are slightly yellowish and have a more granular texture. They are used for pasta, and in the south of Italy, for some types of bread. They are often also called "semolato di grano duro" or "sfarinato di grano duro."

Grano tenero flours are white, more powdery flour used in bread and in pastries.

You can also buy "farina speciale per pizza, dolci e pasta."

In the flours listed below, "Tipo" means "type." This type classification applies to "grano tenero" flours.

Flour type Ash content Extraction Rate Protein
Type 00 < .5% 50% 7 to 9%
Type 0 .51 to .65% 72% 9 to 10%
Type 1 .66 to .80% 80% 10%
Type 2 .81 to .95% 85% 10%
Integrale 1.4 to 1.6% 10%