Bread Mixes

A mix created to obtain bread according to the original Arabic recipe.Also available in the following variants:Arab P1 enriched with rolled oats flourArab P2 enriched with fine durum wheat flour, oat flour and rolled oats (no salt)Arab P4 enriched with fine durum wheat flour, oat flour and rolled oats

Mix made with corn, rolled oats flour for fragrant bread with thin, golden crust.Also available in the following variants:Turtle P2 enriched with rolled oats, cornmeal and rolled corn to give a rustic character.Turtle P3 enriched with cornmeal for a more intensely coloured crumb

Mix for traditional French baguette, with crispy crust and long shape.

Mix with wheat flour and rye flour for small and medium sized breads. Ideal for making the typical dark brown bread of the Alto Adige region. Available in the following variants: Segalepan Rye flour enriched with toasted barley flour, malted wheat flour, wheat sourdough. Segalepan P1 Rye flour enriched with toasted barley flour, malted wheat flour, wheat sourdough, fennel seeds, cumin seeds. 

A blend of whole rice grains and durum wheat semolina, for sweet and savoury doughs. Its composition guarantees extended product freshness.

With wholegrain Rice grains and wholegrain Rice flour, on a base of “INTEGRO” wholegrain common wheat flour from the MantoGrano Italian supply chain made from low-refinement processing that includes all the kernel’s components, germ included.The large size fragments of wheat and rice give to it high content of soluble and insoluble fibres such as BETAGLUCANS.