Our type “0” national flour, obtained by grinding 100% Italian common wheat, cultivated as part of “Scelte di Campo” supply chain, is guaranteed by ISO 22005 certification. It is ideal for all preparations with direct methods and short leavening times, including the preparation of hard bread, and Ferrara bread. It is also suitable for all uses in the industry of pizza and pastry making.
In 2005, when the sensibility for italian products was not so remarkable, Mulino Padano, first in Italy, developed the project Granaio Italiano, producing a range of 100% Italian wheat flours.
Today, continuing along this path, Granaio Italiano is enriched by Scelte di Campo,