In-depth

In this article we examine chemical leavening in depth and focus in particular on ammonium bicarbonate, often incorrectly called “ammonia”.

What’s a purifier? In this article we will tell you about its purpose, its history, and how it works.

Type 0, 00 flour o semolina? Rich or poor in protein? Read our guide on making fresh pasta according to the best Italian tradition.

In this article we will talk about common wheat, or soft wheat, a cereal from which “00”, “0”, “1”, “2” and “wholemeal” flour is obtained.

In this article we trace the path that takes us from a grain of wheat to our tables by telling you about stone milling.

Discover why there are no “better” or “worse” flours per say, and why the quality of the flour can only be judged in relation to the product to be made.