Flour of precooked cereals in various degrees of pregelatinisation of the starch. They are suitable for the production sectors in which it is necessary to create structure and have binding properties flours, such as fresh and dried pasta, snacks, creams etc

  • Whole DURUM WHEAT SEN. CAPPELLI flour

  • Whole KAMUT flour

  • Whole WHEAT flour

  • Whole DURUM WHEAT flour