Our tradizional flour types
Soft wheat flour #0
It is less refined than “00”, therefore richer in fiber and minerals. Suitable for
both professional and household use. It can be used to make bread, pizza and
focaccia that does not require particularly long preparation or leavening.
Soft whole wheat flour
It is rich in wheat bran, therefore more nourishing with minerals, fiber and
vitamins; suitable for making whole wheat bread or fresh pasta
Soft wheat flour #00
It enables the preparation of doughs with good elasticity and medium-low
firmness. It is usually used in the preparation of bread and leavened products
such as sweets (cakes, biscuits, brioches) or pizzas, but also fresh pasta and
Obtained by grinding the Manitoba grain for a stronger and more elastic dough.
Particularly recommended for superior leavened dough and pizza.
Spelt flour #0
Suitable for bread production, crackers, rusks, grissini, flat bread, tigelle, baked
Whole wheat spelt flour
Rich in mineral salts, fibers, and vitamins, suitable for all uses in baking and
patisserie. It confers a decisive, inviting taste to products.
Khorasan and Kamut grain flour
Made with grains with a high nutritional value, rich in proteins and mineral salts,
especially selenium, zinc and magnesium. This type of flour is specific for oven
products: fresh and frozen breads, pizza, grissini, rusks (toasted bread),
crackers, piadine. Savory and sweet pasty, fresh and frozen. Pasta, cookies
Whole wheat flour of Khorasan Kamut grains
Highly digestible and suitable for all types of sweet or savory products.
Kamut flour has more calories, proteins, mineral salts, selenium and vitamins than traditional flours.
The Gluten free preparated Anima di Pizza is suitable for the preparation of baked goods without gluten.
Macinazione Lendinara Spa
P IVA 00041310293
Head Office and Mill:
Via Caduti sul Lavoro, 31 - 45026 Lendinara (Rovigo)
Tel. 0425 601590 – Fax 0425 601595
Via Padovana, 123 (37040 Verona)
Tel. 045 7636531 – Fax 045 7636541