Home   »   news   »   the-varieties-of-tipicos-flour
The varieties of Tipico IT's flour

News

The varieties of Tipico IT's flour

Condividi su:

In the Italian’s culinary tradition, flour is the foundation of several dishes: from the well-known pasta to the pizza and the renowned Italian pastry, flour is the main character of the Italian cuisine.

Tipico IT’s flour is obtained from the best organic Italian products and it is available in various versions. Let’s dive into them:

Tipico IT’s 0 soft wheat flour, also available in the organic version, is obtained by the grinding and subsequent sieving of the blend of grains. It is free from any foreign substances and impurities. The leavening force goes from 220 to 440 W.
The 5 grains flour is obtained from the grinding and subsequent sieving of selected grains: whole grain rye flakes flour, hulled and roasted soya flour, barley flakes flour, corn flakes flour and oat flakes flour
The organic soft wheat brain obtained from organic farming.
Rice flour is obtained from the process of grinding and screening of rice, a process which complies with the current legislation.
Organic spelt flour is obtained from the grinding and subsequent sieving of organic spelt. It is free from any foreign substances and impurities.  
Organic Kamut flour is obtained from the grinding and subsequent sieving of organic Kamut. It is free from any foreign substances and impurities.  
Durum wheat semolina flour is obtained from the grinding and subsequent sieving durum wheat. It is free from any foreign substances and impurities. Also available in organic version.
The organic Senator Cappelli flour is a sharp-edged granular product obtained from the grinding and subsequent sieving of Senator Cappelli’s durum wheat.
The gluten-free mix is a semi-finished product for baked goods, for professional use and gluten-free. It is a mix made of corn starch, potato starch and rice flour.

To learn more about the varieties of Tipico IT’s flour, all you have to do is contact us, only by Tipico IT.

Posted on by Guido Boschetti

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy