CATALOGO 2019 - Molino Bongiovanni

CATALOGO2019

NOIUN MULINO MOLTO PARTICOLARE

Siamo sognatori, crediamo nei campi e nel sole, nella bontà del lavoro che trasforma.Siamo orgogliosi, affondiamo le mani nelle nostre farine dopo la macinatura e solleviamo una nuvola che diventerà pane di domani, torta di compleanno op i tajarin della domenica… Siamo testardi, contro ogni regola imprenditoriale abbiamo una fi liera in gran parte biologica (Biagricert), certi che il mondo possa cambiare iniziando dalle nostre tavole.Siamo tradizionalisti, lavoriamo solo con macine in pietra naturale.Siamo puristi, per non utilizzare sostanze chimiche conserviamo farine e altri prodotti in celle frigo a temperatura e umidità controllata.Ma soprattutto siamo liberi: scegliamo ogni giorno di proporvi solo l’eccellenza, senza compromessi.

We are dreamers, we believe in fi elds and sunshine, we believe in the genuine work that transforms basic things. We are proud. After the grinding, we plunge our hands into our fl our and we raise a cloud that will become bread the day after...We are stubborn, most of our production chain is biological (Biagricert) and we are sure that the world can change starting from our tables. We are traditionalists, we work using only volcanic millstones. We are purists, we want to avoid the use of chemical substances, therefore we keep our fl our and other products in the refrigeration cells where we constantly check the temperature and the humidity. But, above all, we are free: every day we offer you only the excellence.

BIO-SOFIALA NOSTRA VISIONE DI UN MONDO INTEGRALE

140% DI ENERGIA RINNOVABILE ⋅ RENEWABLE ENERGYGrazie all’impianto fotovoltaico installato sul tetto del mulino e la centrale idroelettrica azionata dall’acqua che un tempo lo alimentava produciamo più energia di quanta ne utilizziamo.

Thanks to the photovoltaic system installed on the roof of the mill and the hydroelectric power plant that once powered the mill we produce more energy than we use.

100% IN BIOEDILIZIA ⋅ GREEN BUILDINGTutto nel nostro mulino è pensato per rispettare l’ambiente e la natura, anche la struttura che ci ospita: legno naturale sulle superfi ci e muri in cartongesso isolati con fi bra di legno. Iluminazione esclusivamente a led.

Everything in our mill is designed to respect the environment and nature, including the structure that houses us: natural wood on the surfaces and plasterboard walls insulated with wood fi ber. LED lighting only.

100% SOSTENIBILE ⋅ SUSTAINABLEConfezioni in continua evoluzione per garantire un packaging con minor impatto ambientale possibile.

Packages in continuous evolution to guarantee a packaging with less environmental impact.

100% NATURALE ⋅ NATURALLa conservazione dei prodotti avviene in celle frigorifere interne per preservare le qualità organolettiche ed eliminare i trattamenti chimici.

The conservation of the products takes place in internal cold rooms to preserve the organoleptic qualities and eliminate chemical treatments.

MACINAZIONE A PIETRA VULCANICALa produzione avviene esclusivamente con un mulino in legno di fabbricazione austriaca dotato di macine in pietra vulcanica,

tornite da un blocco unico di roccia lavica,senza aggiunta di colle o altri elementi chimici.

90 FARINE INTROVABILIDa quella di amaranto a quella di semi di zucca.

Farine adatte a qualunque tipo di cucina, dagli usi consueti alle necessità dietetiche e culinarie più disparate.

CORSI DI APPROFONDIMENTODirettamente nella nostra sede, presso il mulino, ogni mese

organizziamo corsi di panifi cazione, di pasticceria e corsi speciali di cucina vegan.

SHOP INTERNOPiù di 5000 prodotti in vendita nello spaccio aziendale.

VISITE GUIDATEVisita il mulino osservando da vicino la produzione, lo

stoccaggio e il confezionamento, in compagnia dei nostri mastri mugnai. Ospitiamo anche gruppi culturali e scuole.

SENZA GLUTINEProduzione di farine senza glutinecon macinazione a pietra dedicata.

GRINDING WITH VOLCANIC STONEProduction takes place exclusively with an Austrian-made wooden mill equipped with volcanic stone mills, turned by a single block of lava rock, without the addition of glues or other chemical elements.

90 UNFINDABLE FLOURSFrom that of amaranth to that of pumpkin seeds.Flours suitable for any type of cuisine, from the usual uses to the most varied dietary and culinary needs.

TRAINING COURSESIn our premises, directly in our mill, every month we organize baking, pastry and special courses in vegan cuisine.

INSIDE SHOPMore than 5000 products on sale in the company store.

GUIDED TOURSVisit the mill closely observing the production, storage and packaging together with our master millers.We also host cultural groups and schools.

GLUTEN FREEProduction of gluten free fl ours by grinding using a dedicated stone.

SENZA GLUTINEGLUTEN FREE

Il Molino Bongiovanni ha una linea di produzione e macinazione dedicata totalmente al gluten free: cereali, legumi, addensanti, amidi, ortaggi in polvere, fi bre, lieviti e soia. Le farine sono tutte rigorosamente macinate a pietra naturale, non utilizziamo sostante chimiche per la conservazione ma solo celle frigo a temperatura e umidità controllata. La scelta delle materie prime avviene secondo i più alti standard qualitativi e la fi liera è in gran parte biologica (Biagricert). Seguiamo le più antiche tecniche di selezione e lavorazione per garantire la qualità e la bontà di tutti i nostri prodotti.

Molino Bongiovanni has a production and grinding line dedicated entirely to gluten-free: cereals, legumes, thickeners, starches, vegetables in powder, fi bers, yeasts and soybeans. The fl ours are all strictly ground with natural stone, we do not use chemical substances for storage but only cold storage at controlled temperature and humidity. The choice of raw materials takes place according to the highest quality standards and the supply chain is largely organic (Biagricert). We follow the oldest selection and processing techniques to ensure the quality and goodness of all our products.

GLUTEN FREE

FARINA DIFONIO

FONIO FLOUR

FARINA DILENTICCHIE

LENTIL FLOUR

AMIDODEGLUTINATO

GLUTEN FREE STARCH

AMIDO

FARINA DISORGO

SORGHUM FLOUR

FARINA DICANAPA

HEMP FLOUR

FARINA DITEFF

TEFF FLOUR

FARINE

VARIEADDENSANTIAGAR AGAR BAOBAB IN POLVERE FARINA DI KONJAC (GLUCOMANNANO POLVERE) LECITINA DI GIRASOLE XANTANO - GOMMA XANTANO

AMIDOAMIDO DI FRUMENTO DE-GLUTINATO AMIDO DI MAIS AMIDO DI RISO FECOLA DI PATATE

FIBREFIBRA DI PISELLO FIBRA ACACIA

LIEVITIBAKING PER DOLCI LIEVITO DI BIRRA LIOFILIZZATO PASTA MADRE FRESCA(LICOLI)

SOIA RISTRUTTURATABISTECCHE DI SOIA SOY GRANULARE SPEZZATINO DI SOIA

ORTAGGI IN POLVEREPOLVERE DI PATATE ORTICA DISIDRATATA IN POLVERE POMODORO DISIDRATATO IN POLVERE SPINACI DISIDRATATI IN POLVERE ZUCCA DISIDRATATA IN POLVERE BARBABIETOLA IN POLVERE DISIDRATATA (COLORANTE NATURALE) CAROTA IN POLVERE DISIDRATA

AMARANTO ANACARDIO AZUKI ROSSI AZUKI VERDI CANAPA CASTAGNE CASTAGNE GARESSINE EXTRA CECI CICERCHIE FAGIOLI BORLOTTI FAGIOLI CANNELLINI FAGIOLI LIMA FAGIOLI NERI FAGIOLI OCCHIO NERO FAVE FIOCCO DI AVENA GRANO SARACENO CHIARA GRANO SARACENO INTEGRALE LENTICCHIE ROSSE LENTICCHIE VERDI LINO DORATO LINO SCURO LUPINI MAIS BIANCO MAIS BRAMATA MAIS FIORETTO MAIS FIORETTO ISTANTANEO

MAIS ISTANTANEA MAIS PREGIATI SEMINTEGRALE MANDORLE AMARE PELATE MANDORLE DOLCI PELATE MANDORLE PELATE MIGLIO NOCCIOLA TOSTATA NOCCIOLE PIEMONTE IGP PISELLI PISTACCHIO POLPA DI CARRUBA QUINOA INTEGRALE QUINOA INTEGRALE DESAPONATA ITALIANA QUINOA NERA RISO RISO BASMATI INTEGRALE RISO GLUTINOSO RISO INTEGRALE RISO NERONE RISO ROSSO RISO TERMOTRATTATA RISO VENERE SEMI DI CARRUBE SEMI DI CHIA SEMI DI GIRASOLE SEMI DI LINO DORATO

SEMI DI LINO SCURO SEMI DI SESAMO SEMI DI ZUCCA SOIA TOSTATA SOIA TOSTATA DEGRASSATA SORGO INTEGRALE TAPIOCA TEFF CHIARA TEFF MARRONE FARINA MULTICEREALI FARINA PER POLENTATARAGNA FUMETTO DI MAIS FUMETTO RUSTICODI MAIS PREGIATI FUMETTO TERMOTRATTATO DI MAIS MANDORLE AMAREMANDORLE AMARE PELATE SEMOLINO DI RISO MAIS (MASA HARINA)

GLUTEN FREE

BIO, MACINATE A PIETRA E SENZA GLUTINE

BARBABONGIOper pane, pizza e focacciaal rosso di Barbabietola

for beetroot bread, pizza and focaccia

BONGIOCEREALper prodotti da forno

con farine integrali e semi oleosifor bakery products

with wholemeal and oilseed fl ours

BONGIOFROLmiscela per pasta frolla vegana

senza uova e latticinimixture for vegan shortbread

without eggs and dairy products

HEMUPper prodotti da fornoalla canapafor hemp baked goods

BONGIOBARper la preparazione dibarrette energetiche ai cerealifor the preparation ofenergy bars with cereals

BONGIOSOYper pane e pizza alla soiafor soy bread and soy pizza

BARBABONGIOBONGIOCEREAL

per prodotti da forno

BONGIOFROLmiscela per pasta frolla vegana

senza uova e latticinimixture for vegan shortbread

without eggs and dairy products

HEMUPper prodotti da fornoalla canapafor hemp baked goods

BONGIOBARper la preparazione dibarrette energetiche ai cfor the preparation ofenergy bars with cereals

BONGIOSOY

BIO-CREATIVITÀBIO-CREATIVITÀIN POCHI MINUTI

LE NOVITÀ DELLA LINEA PER PRODOTTI DA FORNOTHE NEWS OF THE BAKERY LINE

BIO-CREATIVITYBIO-CREATIVITYIN JUST A FEW MINUTES

1

FLOUR

Peso / Weight Note500g BIO500g BIO & NoGluten1Kg BIO

5Kg BIO

20Kg BIO & NoGluten

FLOUR

Peso / Weight Note100g1Kg

10kg25kg

FLOUR

Peso / Weight Note10kg25kg

1

PEELED BITTER APRICOT KERNEL FLOUR

USEThey are used to prepare any kind of product to which you want to

give a typical bitter taste.

INGREDIENTSArmelline

Codice / Code7324

Flour extracted from apricot’s stone with a bitter taste. Used in small

quantities, to prepare amaretto or other preparations where you want

to put a typical bitter taste.

7318

CASHEW FLOUR

USEGastronomic, dietary and sweet products.

INGREDIENTSCashewnut

Codice / Code6855

The cashew (called “almond or hazelnut of cashew nut” in Brazil). It

has a smooth, thin and fragile surface, colored from yellow to red, with

a pulpy and fibrous mass.

688171527148

4276

AMARANTH FLOUR

USEIt is perfect for sweet and salted products with 30% of gluten flours.

In purity can be used for sweets.

INGREDIENTSAmaranth

Codice / Code975

The Amaranth is a food of plant origin which doesn’t take part in the

cereals’ family, but has similar characteristics

4257976

3229

2

FLOUR

Peso / Weight Note500g BIO5Kg BIO

25kg BIO

FLOUR

Peso / Weight Note500g BIO1Kg BIO5Kg BIO

25kg BIO

FLOUR


25kg BIO

2

GREEN AZUKI BEAN FLOUR

USEIt is used to increase the percentage of proteins in doughs, and also

to make legumes creams and to enrich seitan.

INGREDIENTSGreen Adzuki

Codice / Code6196

The green Azuki bean flour is got by processing green unhusked

adzuki beans, by stone mill.

47084925

6709

RED AZUKI BEAN FLOUR

USEIt is used to increase the percentage of proteins in doughs, and also

to make legumes creams and to enrich seitan.

INGREDIENTSRed Adzuki

Codice / Code6195

The red Azuki bean flour is got by processing red unhusked adzuki

beans, by stone mill.

537753786708

OAT FLOUR

USEIt is perfect for sweet and salted products with 30% of gluten flours.

In purity can be used for sweets.

INGREDIENTSOat

Codice / Code3071

It is obtained from oatmeal’s stone milling.

1254918

3

FLOUR


25kg BIO

FLOUR


25kg BIO

FLOUR

Peso / Weight Note500g BIO & NoGluten5Kg BIO

10Kg BIO

20kg BIO & NoGluten

3

CHESTNUT FLOUR

USEPerfect to prepare sweets and any kind of baked products.

INGREDIENTSChestnuts

Codice / Code1134

Flour got from peeled dried chestnuts processed by innovative

cylinders systems.

11366704

1132

CAROB PULP FLOUR

USEIt is mainly used instead of cocoa to prepare creams and sweets.

INGREDIENTSCarob

Codice / Code1254

It is obtained by grinding carob pods pulp, an evergreen plant grown

widely in Mediterranean areas.

12566703

HEMP FLOUR

USEIt must be used with flours that contain gluten.

INGREDIENTSCanapa seeds

Codice / Code4634

The hemp seed flour is an excellent raw material for the preparation of

high nutritional profile products. The flour is so fine due to its

nutritional composition.

53734635

7391

4

FLOUR


20kg BIO

FLOUR

Peso / Weight Note5Kg

500g NoGluten10Kg NoGluten25kg NoGluten

FLOUR


10Kg25kg BIO4924

4

STONE GROUND CHICKPEA FLOUR

USEIt is great for the preparation of gruel and "panissa".

INGREDIENTSChickpeas

Codice / Code1142

It is a flour obtained from chickpeas using a stone mill, widely

employed in Tuscany and Liguria. Compared to the cylinder mill flour

it is more savory but less unvaried.

53691144

1146

CYLINDER-MILLED CHICKPEA FLOUR

USEIt is great for the preparation of gruel and "panissa".


Codice / Code1145

It is a flour obtained from chickpeas using a cylinder mill, widely

employed in Tuscany and Liguria. Cylinder mill makes this flour more

unvaried but less savory than stone-ground flour.

114755304804

GARESSIO CHESTNUT FLOUR

USEPerfect to prepare sweets and any kind of baked products.


Codice / Code1138

Flour got by processing Garessine chestnuts, a really fine variety of

chestnuts grown in Garessio (CN) that have an exceptional taste.

11374923

5

FLOUR


20Kg BIO

FLOUR


25Kg BIO

FLOUR

Peso / Weight Note500g BIO1Kg1Kg BIO

5Kg5Kg BIO

25kg25kg BIO

5

3205

6245

6710

BORLOTTI BEAN FLOUR

USEIt is used to increase the percentage of proteins contained in doughs,

and also to make legumes creams and to enrich seitan.

INGREDIENTSBorlotti beans

Codice / Code6197

It is obtained from Borlotti beans (dried and raw) by stone mill,

deprived of impurities and foreign substances.

8214927

822

GRASS PEA FLOUR



INGREDIENTSWild pea

Codice / Code6194

This flour is extracted from natural wild peas processed by stone mill.

Chuckling vetches are seeds picked up from Lathyrus sativus, a legume

coming from Asia; their shape is similar to chickpeas one, but flattened.

In the past they were a really important food source for farmers in

central south of Italy.

598767076706

RAW CHIA FLOUR

USEIt is perfect for breading and matches with food as snacks, muesli,

yogurt and similar products.

INGREDIENTSChia seeds

Codice / Code5291

Chia seeds are native of Central America and they are an important

source of fiber, antioxidants, proteins, vitamins and minerals, but

especially of Omega 3. The raw seeds flour is the richest of high quality

fat but with a short-life conservation.

53896928

6

FLOUR


25kg BIO

FLOUR


FLOUR


25kg BIO

6

BLACK BEAN FLOUR



INGREDIENTSBlack beans

Codice / Code6221

It is obtained from black beans (dried and raw) by stone mill, deprived

of impurities and foreign substances.

53875386

6723

LIMA BEAN FLOUR



INGREDIENTSLima beans

Codice / Code6013

It is obtained from Lima beans (dried and raw) by stone mill, deprived

of impurities and foreign substances.

CANNELLINI BEAN FLOUR



INGREDIENTSCannellini beans

Codice / Code6198

It is obtained from Cannellini beans (dried and raw) by stone mill,


53825381

5380

7

FLOUR


500g BIO1Kg BIO

5Kg BIO

25kg BIO

FLOUR

Peso / Weight Note5Kg BIO

25kg BIO

FLOUR

Peso / Weight Note1Kg BIO5Kg BIO

25kg BIO

7

SIFTED DICOCCUM FARRO FLOUR

USEIt is used to prepare sweet and salted baked products, in purity or

blended with other flours.

INGREDIENTSSpelt

Codice / Code4929

The Dicoccum spelt is really equivalent to durum wheat, it comes up

more castor and yellow. When mashed is comparable to whole-wheat.

11671162

WHOLEMEAL FARRO FLOUR



INGREDIENTSSpelt

Codice / Code1156

The Dicoccum spelt is really equivalent to durum wheat, it comes up

more castor and yellow.

1153

6711

BLACK EYED BEANS FLOUR



INGREDIENTSBlack Eye beans

Codice / Code823

It is obtained from black eye beans (dried and raw) by stone mill,


61995385

5383

8

FLOUR


25kg BIO

FLOUR


FLOUR


25kg BIO

8

WHOLEMEAL SPELT FLOUR

USEIt is used to prepare sweet and salted baked products.

INGREDIENTSSpelt

Codice / Code1150

The Spelta spelt is the most similar variety to wheat, for this reason the

flour looks like traditional durum wheat and its usage is the same.

11551152

SIFTED MONOCCUM FARRO FLOUR



INGREDIENTSSpelt

Codice / Code8695

The Monococcum spelt is a variety with characteristics between

common wheat and durum wheat. When mashed is comparable to

whole-wheat.

WHOLEMEAL MONOCCUM FARRO FLOUR



INGREDIENTSSpelt

Codice / Code1621

The Monococcum spelt is a variety with characteristics between

common wheat and durum wheat.

16221625

9

FLOUR


25kg BIO

FLOUR


25kg BIO

FLOUR


25kg BIO

9

SPELT FLOUR TYPE 0 STRONG W 160

USEMostly used in combination with gluten flours and gluten-free ones.

INGREDIENTSSpelt

Codice / Code1613


flour looks like traditional durum wheat and its usage is the same. The

strongest version is a mix of varieties richer of proteins with a bigger

strength index.

1615

SIFTED SPELT FLOUR


INGREDIENTSSpelt

Codice / Code1159



11661163

CYLINDER-MILLED WHOLEMEAL SPELT FLOUR


INGREDIENTSSpelt

Codice / Code1215



Cylinder mill gives less flavour but proofing is better.

6712

10

FLOUR


25kg BIO

FLOUR

Peso / Weight Note500g500g BIO1Kg BIO5Kg5Kg BIO

25kg

25kg BIO

FLOUR

Peso / Weight Note250g BIO

10

6713

SUNFLOWER SEED FLOUR

USEIt could be added to food recipes.

INGREDIENTSHulled sunflower

Codice / Code4428

The sunflower seeds flour is an organic product, obtained by grinding

seeds.

FAVA BEAN FLOUR

USEIt is used mixed to wheat flour to increase the protein level and

improve the taste.

INGREDIENTSFava beans

Codice / Code984

It is a flour extracted from peeled fava beans by stone mill.

49306115986

4931

6246

SPELT FLOUR TYPE 0 W 110

USEMostly used in combination with gluten flours and gluten-free ones.

INGREDIENTSSpelt

Codice / Code1216



11711169

11

FLOUR

Peso / Weight Note1Kg5Kg

10Kg

FLOUR


25kg

FLOUR


25kg

11

WHOLEMEAL BIANCOLILLA DURUM FLOUR

USEPerfect to prepare sweets and salted baked products.

INGREDIENTSDurum wheat

Codice / Code6121

This feed whole wheat is got from Sicilian Biancolilla fine organic

durum wheat processed by ancient stone mill. Biancolilla wheat is an

old variety which has been replaced years ago in order to cultivate

more productive varieties, the extracted flour has a unique taste and

scent.

6247

TIMILLIA STONE GROUND WHOLEMEAL WHEAT FLOUR W 130

USEAlso used for breading and pizza, it is the top of the line product

regarding the preparation of Castelvetrano black bread.

INGREDIENTSTimilia

Codice / Code6119

The Tumminia flour is a Sicilian fine ancient durum wheat bran, with a

low-gluten and high-protein value.

6263

BURNT WHEAT FLOUR

USEMainly used with baked products. It needs the usage of producing

gluten flours.

INGREDIENTSBurnt wheat

Codice / Code1683

The burnt wheat flour is an Apulian peculiarity ( green iars in dialect)

obtained by grinding toasted durum wheat; it has an intense nuance

and aroma.

16841685

12

FLOUR


25kg

FLOUR

Peso / Weight Note1Kg BIO1Kg NoGluten5Kg BIO

25kg BIO

FLOUR

Peso / Weight Note500g BIO1Kg BIO1Kg NoGluten

5Kg BIO5Kg

25kg BIO25kg NoGluten

2213

2116

2215

12

WHOLEMEAL BUCKWHEAT FLOUR

USEIt is great for wheat or corn baked products.

INGREDIENTSBuckwheat

Codice / Code1521

Flour got from German buckwheat processed by stone mill.

792212

80

LIGHT BUCKWHEAT FLOUR

USEIt is great for wheat or corn baked products.


Codice / Code3491

Flour got from German buckwheat processed by stone mill, pale

variation is partially mashed without the outer layer of the kernel.

825873634932

WHOLEMEAL PERCIA DURUM FLOUR



Codice / Code6120

This feed whole wheat is produced from Percia fine durum wheat, also

said punch sack or long spelt; an ancient variety of wheat (triticum

percivalianu) processed by ancient stone mill.

6250

13

FLOUR


25kg BIO

FLOUR


25kg

FLOUR


25kg

13

REINFORCED WHOLEMEAL GRAIN WHEAT FLOUR W 170

USEAppropriate to processing long leavening products. Also perfect to

prepare Chapati.

INGREDIENTSWheat

Codice / Code4640

It is a flour extracted from a type of hard wheat. Regardless of the type

used, nowadays is called Manitoba any flour with a high-protein and a

W level higher than 350.

5860

CYLINDER-MILLED WHOLEMEAL WHEAT FLOUR W 180

USEPerfect to prepare sweet and salted baked products, biscuits.

INGREDIENTSWheat

Codice / Code1105

Product obtained by grinding common wheat, deprived of impurities

and foreign substances. Compared to the variation produced by stone

mill it is obtained blending wheat flour and bran.

11091104

STONE GROUND WHOLEMEAL WHEAT FLOUR W 140

USEPerfect to prepare sweet and salted baked products, biscuits.

INGREDIENTSWheat

Codice / Code1102

Flour got from a sapient blend of common wheat and semi-durum

wheat. Compared to the variation produced by cylinder mill it is

obtained from the whole grain, without mashing or blending.

11081103

14

FLOUR


25kg BIO

FLOUR


FLOUR


14

WHEAT FLOUR TYPE 2 WITH RICE GERM W 190

USEIt is perfect for preparing baked and salted goods.

INGREDIENTSWheat, rice seeds

Codice / Code6125

This flour is made by blending flour, rice germ.

PASTA WHEAT FLOUR TYPE 00

USEFor fresh pasta.

INGREDIENTSWheat

Codice / Code7633

The flour of Bongiovanni’s pasta is characterized by the capacity that

avoid the darkening of the pasta during conservation, thanks to the

elimination of bran’s particles responsible for coloration.

BREAD AND PIZZA WHEAT FLOUR TYPE 0 W 240

USEPerfect to prepare sweet and salted baked products.

INGREDIENTSWheat

Codice / Code1096

Flour obtained from a sapient blend of different types of common

wheat and semi-durum wheat.

10901094

15

FLOUR


25kg BIO25kg

FLOUR

Peso / Weight Note1Kg1Kg BIO5Kg5Kg BIO

25kg25kg BIO

FLOUR


25kg

15

WHEAT FLOUR TYPE 00 STRONG W 340

USEIt is appropriate mainly for very long leavening products

preparation.

INGREDIENTSWheat

Codice / Code1506

Flour got from a sapient blend of strong varieties as Manitoba, Taylor

and Sagittarius.

1508

WHEAT FLOUR TYPE 00 W 260

USEIt is perfect for preparing baked and salted goods.

INGREDIENTSWheat, gluten

Codice / Code1086

Product obtained from common wheat after being milled and

unbolted, deprived of impurities and foreign substances. Adding gluten

of soft wheat.

2128108921291087

2130

WEAK WHOLEMEAL WHEAT FLOUR TYPE 0 W 180

USEIt is perfect for mixing tough flours with a high W, increasing their

extension.

INGREDIENTSWheat

Codice / Code1553

This flour is made by processing, by an innovative cylinder mill, a

blend of wheats marked by a not hard gluten and really extendible.

49335302

16

FLOUR


FLOUR

Peso / Weight Note1Kg5Kg BIO5Kg

25kg25Kg BIO

FLOUR


25Kg

16

WHEAT FLOUR TYPE 1 STRONG W 390

USEGreat for long, very long leavenings.

INGREDIENTSWheat, gluten

Codice / Code28803

Stone-milled flour with high protein content. Partially refined.

2880228804



INGREDIENTSWheat

Codice / Code6532

Product made from common wheat after being partially milled and

unbolted.

7387482255346901

WHEAT FLOUR TYPE 00 MEDIUM STRENGTH W180-200

USEIt is perfect for medium-long leavenings. For bread, pizza and

focaccia bread.

INGREDIENTSWheat

Codice / Code28433

Flour of national medium strength grains and good elasticity.

17

FLOUR


25kg

FLOUR


25kg BIO

FLOUR


17

WHEAT FLOUR TYPE 2 WITH RICE AND SEED GERM W 190


INGREDIENTSWheat, rice and sesame seeds, sunflower and flax

Codice / Code6124

This flour is made by blending common wheat flour type 2, rice germs

and oily seeds.



INGREDIENTSWheat

Codice / Code1097

Flour got from a sapient blend of common wheat varieties and medium

strength wheat ones processed by stone mill.

10911095

WHEAT FLOUR MALLORCA TYPE 1 W 130

USEIt is great in purity and appropriate for any use.

INGREDIENTSWheat

Codice / Code6123

Sicilian common wheat flour exclusively produced by stone mill and

grown in specific Sicilian areas. In old sweets recipes, Maiorca name,

was synonymous with common wheat flour par excellence.

6252

18

FLOUR


25Kg

FLOUR

Peso / Weight Note500g BIO&NoGluten1Kg BIO5Kg BIO

25kg BIO

FLOUR

Peso / Weight Note500g BIO1Kg BIO1Kg

5Kg BIO5Kg

25kg BIO25Kg

7385

6715

7390

18

GREEN LENTIL FLOUR

USEIt is mainly used to prepare pureed soups and creams.

INGREDIENTSGreen lentils

Codice / Code6201

Flour made by processing green lentils (unhusked) by stone mill.

46737389

4672

RED LENTIL FLOUR

USEIt is mainly used to prepare pureed soups and creams.

INGREDIENTSRed lentils

Codice / Code6200

The Bongiovanni red lentils flour is obtained by processing

(unhusked) lentils by stone mill.

470749346714

TRITORDEUM WHOLEMEAL FLOUR

USEIt is excellent for bread, pizza and focaccia bread with 100% or 50%

of wheat.

INGREDIENTSTritoderum

Codice / Code28806

Flour obtained from Tritoderum wheat processed by stone mill, this is

a cereal of new conception made by wheat and wild barley.

2880528807

19

FLOUR


15kg BIO

FLOUR


FLOUR


25kg BIO

19

BROWN FLAX FLOUR

USEAround 20-30% is used with wheat flour to prepare any sweet and

salted baked product.

INGREDIENTSFlax panel

Codice / Code5488

It is extracted from flax panel processed by stone mill, the solid part

gets divided during the first mechanical pressing of the oil (so no

solvent needed!)

67166717

RAW GOLDEN FLAX FLOUR

USEAround 20-30% is used with wheat flour to prepare baked product.

INGREDIENTSGolden flax

Codice / Code4466

The golden flax flour is made by grinding raw flax seeds, it is very oily

and rich in high-fats, its conservation is slightly less long than

traditional flour.

10000

GOLDEN FLAX FLOUR

USEAround 20-30% is used with wheat flour to prepare any sweet and

salted baked product.

INGREDIENTSFlax panel

Codice / Code817

It is extracted from flax panel processed by stone mill, the solid part

gets divided during the first mechanical pressing of the oil (so no

solvent needed!)

49377289

20

FLOUR


FLOUR

Peso / Weight Note500g NoGluten1Kg BIO&NoGluten1Kg BIO5Kg5Kg BIO

25kg NoGluten

25kg BIO

FLOUR

Peso / Weight Note500g1Kg5Kg

25kg

20

6253

WHITE CORN FLOUR

USEIt is perfect to prepare Italian polenta.

INGREDIENTSCorn

Codice / Code6192

Flour obtained from hybrid white corn processed by cylinder mill, it is

a particular variety of Veneto, marked with a marginal percentage of

color pigments (carotenoid).

149150

4811

LUPINI BEAN FLOUR

USEIt can be used for sweet and salted baked goods in variable quantity.

INGREDIENTSLupins

Codice / Code28594

Flour got from slightly toasted and dried lupins after being delicacy

ground.

28593124612474939

4275

RAW BROWN FLAX FLOUR

USEAround 20-30% is used with wheat flour to prepare baked product.

INGREDIENTSDark flax

Codice / Code4426

The dark flax flour is made by grinding whole flax, it is very rich in

mono and polyunsaturated high-fats.

21

FLOUR

Peso / Weight Note1Kg BIO1Kg NoGluten5Kg BIO

5Kg NoGluten

25kg NoGluten25kg BIO & NoGluten

FLOUR

Peso / Weight Note1Kg1Kg BIO5Kg5Kg BIO

25kg NoGluten25kg BIO

FLOUR

Peso / Weight Note500g Senza glutine500g BIO & NoGluten5Kg

25kg NoGluten25Kg BIO & NoGluten

21

6795

INSTANT CORN FLOUR


INGREDIENTSCorn

Codice / Code1526

Fine-grained precooked corn flour, for a delicate polenta ready in 5

minutes.

65815370

5371

FIORETTO CORN FLOUR


INGREDIENTSCorn

Codice / Code1115

Fine-grained corn flour, for a delicate polenta.

6580111851462114

6719

2113

6718

BRAMATA CORN FLOUR


INGREDIENTSCorn

Codice / Code1113

Coarse-grained corn flour, for a homespun polenta.

11141116

1117

22

FLOUR

Peso / Weight Note500g500g BIO & NoGluten5Kg

25kg

25kg BIO & NoGluten

FLOUR

Peso / Weight Note500g500g BIO1Kg1Kg BIO5Kg5Kg BIO

25kg BIO25kg

FLOUR


22

67216781

SEMI WHOLE FINE CORN FLOUR (BOX)

USEUsually it is recommended to use 100-120 g of corn flour per person.

INGREDIENTSCorn

Codice / Code1739

Flour got by grinding very ancient varieties of corn. This flour is

produced with the best chrism of the Bongiovanni family’s milling

activity, it has an excellent taste and a sublime nutritional profile, due

to a lacking refinement. The chipboard packaging highlights the

product’s value.

SEMI WHOLE FINE CORN FLOUR

USEUsually it is recommended to use 100-120 g of corn flour per person.

INGREDIENTSCorn

Codice / Code1523

Flour got by grinding very ancient varieties of corn. This flour is

produced with the best chrism of the Bongiovanni family’s milling

activity, it has an excellent taste and a sublime nutritional profile, due

to a lacking refinement.

6212112362111121

6213

6735

POLENTA TARAGNA FLOUR

USEIt is suggested to use some cheese in cubes during last minutes of

cooking. Recommended cooking time is 60 minutes.

INGREDIENTSCorn flour, buckwheat flour

Codice / Code12000

Typical flour of Valtellina, Bergamo and Brescia. It is made by blending

corn flour with a small part of buckwheat. The name Taragna comes

from tarai or tarel, the traditional cane used to mix it.

3900171

4821

23

FLOUR


25kg

FLOUR


25kg

FLOUR

Peso / Weight Note250g BIO500g BIO1Kg BIO

1kg BIO5Kg BIO

5kg25kg

23

1251

7074

7059

PEELED ALMOND FLOUR

USEIt is great to prepare sweets(biscuits, amaretto biscuits, almond

doug).

INGREDIENTSAlmonds

Codice / Code627

It is obtained by grinding Sicilian hulled and divided to the peel.

12491250

7089

PEELED BITTER ALMOND FLOUR

USEThey are used to prepare any kind of product to which you want to

give a typical bitter taste.

INGREDIENTSAlmonds

Codice / Code7090

Flour got from peeled bitter almond, it is a very aromatic flour that

doesn’t add color to the dough.

70757060

TORTILLAS CORN FLOUR (MASA HARINA)

USEIt is perfect for products such as tortillas, pelones, polenta ans

sweets.

INGREDIENTSCorn

Codice / Code2020

Flour got by fine grinding of white corn, a particular type characterized

by a minimal amount of colored pigments ( carotenoid).

48146255

24

FLOUR

Peso / Weight Note500g NoGluten&BIO1Kg BIO5Kg BIO

25kg BIO

25kg BIO & NoGluten

FLOUR


10kg15Kg BIO25kg

FLOUR


25kg BIO

24

SEMI WHOLE BARLEY FLOUR

USEPerfect for baked products and fresh pasta.

INGREDIENTSBarley

Codice / Code127

It is extracted from hulled barley processed by stone mill.

1286725

TOASTED HAZELNUT FLOUR

USEIt is great to prepare sweets, creams and ice creams.

INGREDIENTSHazelnuts

Codice / Code4703

This flour is got by grinding toasted and peeled hazelnut.

3340334771456724

7140

6722

MILLET FLOUR

USEIt is used mixed with wheat flour from 15 to 30% in sweet and salted

baked products.

INGREDIENTSMillet

Codice / Code28585

It is made by stone grinding yellow hulled millet, an Asian very ancient

cereal.

174175

4942

25

FLOUR

Peso / Weight Note500g NoGluten500g BIO1Kg

1Kg BIO

5Kg5Kg BIO

25kg

25kg BIO

FLOUR

Peso / Weight Note100g BIO250g BIO500g BIO10kg18kg25kg

FLOUR


25kg BIO500g Italiana

1Kg Italiana5Kg Italiana

25kg Italiana

25

3411

6073

60744816

WHOLEMEAL QUINOA FLOUR

USEIt is used to prepare any sweet and salted baked product.

INGREDIENTSQuinoa

Codice / Code607

It is got by stone grinding stone quinoa seeds (Chenopodium quinoa), a

South American plant, coming from the same family of spinaches and

beetroots.

630631

4952

UNSHELLED PISTACHIO FLOUR

USEIt is really good to prepare baked products, creams and fish

breading.

INGREDIENTSPistachio

Codice / Code3435

From a nutritional point of view they are a real high-profile nutritional

treasure: mono-unsaturates, poly-unsaturates, calcium, iron,

potassium, magnesium, vitamins C and D.

3454343670437029

7015

1244

49496257

6727

PEA FLOUR

USEIt could be used mixed with wheat flour giving a delicious taste and a

better smoothness.

INGREDIENTSPeas

Codice / Code4775

Flour produced from dried green peas processed by stone mill.

62021243

4486

26

FLOUR

Peso / Weight Note500g BIO25kg BIO

FLOUR

Peso / Weight Note1Kg NoGluten1Kg BIO & NoGluten5Kg5Kg BIO


FLOUR


25kg BIO

26

BASMATI WHOLEMEAL RICE FLOUR

USEIt is excellent for baked products, in purity or mixed with 30% of

wheat flour.

INGREDIENTSBasmati rice

Codice / Code6220

Flour got by stone grinding Basmati rice.

46954956

6730

RICE FLOUR

USEIt is used alone or adding 15-30% of wheat flour.

INGREDIENTSRice

Codice / Code1175

It is obtained by cylinder grinding polished rice.

1176118311851178

1179

BLACK QUINOA FLOUR

USEIt is used to prepare bread or similar products.

INGREDIENTSBlack Quinoa

Codice / Code5977

Black quinoa is a particular variety of Chenopodium quinoa in about

200 existing, it is a South American plant coming from the same family

of spinaches and beetroots. Incas give it miracolous features, as

defined it "the mother of all cereals".

7519

27

FLOUR


25kg BIO

FLOUR


25kg BIO & NoGluten

FLOUR


25kg BIO

27

NERONE RICE FLOUR

USEIt is used for sweet and salted baked products, in purity or mixed

with wheat flour.

INGREDIENTSRice

Codice / Code1304

It is extracted from fine Italian nerone rice processed by ancient stone

mill.

13056731

WHOLEMEAL RICE FLOUR

USEIt is used for baked products, in purity or mixed with 15-30% of

wheat flour.

INGREDIENTSRice

Codice / Code3901

It is obtained by stone grinding Italian organic rice. The rice whole

flour is one of the best alternatives to the white one due to the high-

fibers level, vitamins (B group) and mineral salts.

14356729

GLUTINOUS RICE FLOUR

USEIt is used to prepare any sweet and salted product.

INGREDIENTSRice

Codice / Code1610

This flour is extracted from fine Asiatic rice processed by stone mill,

also called sweet rice, waxy rice, botan rice, pearl rice or biroin rice.

16116728

28

FLOUR

Peso / Weight Note500g

FLOUR



FLOUR


25kg BIO

28

VENERE RICE FLOUR

USEIt is used to prepare sweet or salted baked products, pure or mixed

with wheat flour.

INGREDIENTSRice

Codice / Code5536

It is obtained by ancient stone grinding fine venere rice.

55376732

HEAT-TREATED RICE FLOUR

USEIt is used to prepare pasta, or baked products, pure or mixed with 15-

30% of wheat flour.

INGREDIENTSRice

Codice / Code1177

It is made from rice processed by innovative cylinder mill. Heat-

treated means be subjected to an industrial process of hot air roast, to

modify the starch structure.

118411804955

RED RICE FLOUR

USETo prepare sweet or salted products, blended with wheat flour.

INGREDIENTSRed rice

Codice / Code8678

It is made by stone-grinding red rice, it is a flour rich in stalins that

help to keep a low-cholesterol.

29

FLOUR


25kg BIO

FLOUR


20Kg BIO25kg BIO

FLOUR

Peso / Weight Note100g400g1Kg

5Kg25kg NoGluten

29

6262

CARRUBE SEED FLOUR

USEIt is used to prepare ice creams, as it gives a unifrom and velvety

structure.

INGREDIENTSCarrube seeds

Codice / Code6042

It is made by grinding carob seeds, an evergreen plant widely grown in

Mediterranean areas.

6262227

4818

WHOLEMEAL RYE FLOUR

USEIt can be used to prepare black bread or sweet and salted baked

products.

INGREDIENTSRye

Codice / Code94

Rye is a cereal that has been taking place in the last years in a healthy

conception of diet. The white rye flour is got by mashing whole rye.

9597

6805

WHITE RYE FLOUR

USEIt can be used to prepare sweet and salted baked products.

INGREDIENTSRye

Codice / Code100

Rye is a cereal that has been taking place in the last years in a healthy

conception of diet. The white rye flour is got by mashing whole rye.

101103

30

FLOUR


FLOUR


NoGluten5Kg

25kg NoGluten

FLOUR


5Kg BIO25kg BIO

25kg2741

3024

30

TOASTED SOYBEAN FLOUR

USEIt is used to increase the protein percentage contained in doughs, to

prepare legumes creams, to enrich seitan.

INGREDIENTSSoy

Codice / Code135

This flour is extracted from toasted soy by millstone: this process is

essencial to inhibit antitriptic elements (anti-nutrients), it deletes the

"taste of bean".

2160136

6733

TOASTED DEFATTED SOYBEAN FLOUR

USEIt is used to increase the protein percentage contained in doughs, to

prepare legumes creams, to enrich seitan.

INGREDIENTSSoy

Codice / Code1510

This flour is extracted from toasted cleaned soy by millstone: this

process inhibits antitriptic elements (anti-nutriments), it deletes the

"taste of bean" and raise the protein level.

256915114820

SESAME FLOUR (FROM RAW SEEDS)

USEIt is excellent for baked products and to roll meatballs in

breadcrumbs, also perfect to prepare crackers.

INGREDIENTSSesame seeds

Codice / Code4429

Flour obtained by gently grinding raw sesame seeds, it is rich in

calcium, high-fats and taste.

31

FLOUR

Peso / Weight Note500g BIO&NoGluten5Kg BIO

25kg BIO

FLOUR

Peso / Weight Note500g NoGluten1kg1Kg NoGluten5Kg

25kg

FLOUR

Peso / Weight Note500g NoGluten20kg NoGluten

31

LIGHT TEFF FLOUR

USEIt is used to prepare any sweet and salted product and shortcrust

pastry.

INGREDIENTSTeff

Codice / Code2889

This fluor is obtained by processing of teff or tef, tipical cereal of

Ethiopia or Eritrea, really similar to amaranth, but smaller in size.

Principally there are two varieties of teff, a white one and a red one.

From the first one you get soft flour (more delicate and fine) while

from the other one a dark flour (less fine but with a stronger taste).

4277

TAPIOCA FLOUR

USEIt is used to thicken creams, sauces and for preparation with a high

digestibility.

INGREDIENTSTapioca

Codice / Code28583

Tapioca flour is primarly made by starch, with part of proteins, fats,

fibers and mineral salts (calcium, iron, phosphorus, potassium,

magnasium).

73822567826

5945

WHOLEMEAL SORGHUM FLOUR

USEIt can be used to prepare both baked and salted goods.

INGREDIENTSSorghum

Codice / Code2916

Sorghum is a cereal really similar to corn, but smaller and completely

round-shaped. In Africa it has been used since years alternatively to

wheat to prepare bread. Even if, being gluten free, it is used for

varieties of bread similiar to piadina.

29176734

32

FLOUR

Peso / Weight Note500g BIO500g NoGluten20Kg NoGluten

FLOUR


FLOUR


25kg BIO

32

KAMUT FLOUR

USEIt is suggested for bread, pizza, focaccia bread, sweets and other

baked products.

INGREDIENTSKhorasan wheat

Codice / Code4630

From Khorasan wheat is made a lower calories flour than the one

made by durum wheat. Comparing same sizes, khorasan flour has

more proteins and fats.

46294631

PUMPKIN SEED FLOUR

USEIt can be added in food preparations.

INGREDIENTSPumpkin seeds.

Codice / Code4427

Pumpkin seed flour is an organic product, low-carbohydrate level,

obtained by stone grinding of seeds.

10001

DARK TEFF FLOUR


INGREDIENTSTeff

Codice / Code6582

This fluor is obtained by processing of teff or tef, tipical cereal of

Ethiopia or Eritrea, really similar to amaranth, but smaller in size.

Principally there are two varieties of teff, a white one and a red one.

From the first one you get soft flour (more delicate and fine) while

from the other one a dark flour (less fine but with a stronger taste).

28906913

33

FLOUR


25kg BIO

FLOUR


25kg BIO

FLOUR


25kg BIO

33

CYLINDER-MILLED KHORASAN KAMUT® FLOUR


INGREDIENTSKamut wheat

Codice / Code1214

It is a flour obatained from khorasan kamut wheat processed by

cylinder mill, an Egiptian type of wheat.

1619934

STONE GROUND KHORASAN KAMUT® FLOUR



Codice / Code89

It is a flour obatained from khorasan kamut wheat processed by stone

mill, an Egiptian type of wheat.

9092

WHOLEMEAL KAMUT WHEAT KHORASAN FLOUR

USEIt is used to prepare sweet or salted baked products, pure or mixed

with wheat flour.

INGREDIENTSKamut khorasan wheat

Codice / Code83

It is a flour obatained from khorasan kamut wheat processed by stone

mill, an Egiptian type of wheat.

8486

34

FLOUR

Peso / Weight Note1Kg BIO1Kg5Kg BIO

25kg BIO

25Kg

FLOUR

Peso / Weight Note1kg5Kg

25kg

FLOUR

Peso / Weight Note500g1Kg1Kg BIO

5Kg25kg392

34

MULTI CEREAL FLOUR

USEIt is used mixing any flours that generate gluten, for any sweet or

salted productions.

INGREDIENTSCommon wheat, durum, spelt, rice, kamut, barley, oats. Wheat flakes,

spelt, oat, rye. Sesame seeds, sunflower, flax.

Codice / Code6193

It is a blend of more than twenty types of flours/flakes/seeds, a

combination of really expectional ingredients able to give to any

preparation a very pleasant taste.

3894007

390

MANITOBA FLOUR TYPE 00

USEIt is used to increase W and tenacity of weak and flexible flours.

INGREDIENTSManitoba, gluten

Codice / Code161

Independently from the type used, nowadays manitoba is any flour

with an high-proteine level and a W higher than 350.

162164

6903

MANITOBA FLOUR TYPE 0

USEIt is used to increase W and tenacity of weak and flexible flours.

INGREDIENTSManitoba wheat, gluten

Codice / Code1079

It is a blend of grains of strength (Taylor coming from Italy) adding

three percent of gluten.

69021080

1081

35

FLOUR


25kg

FLOUR

Peso / Weight Note1Kg BIO1Kg5Kg5Kg BIO

25Kg BIO25kg NoGluten

FLOUR


5Kg BIO25kg

25kg BIO

35

6256

6720

8 FILE CORN WHEAT

USETo prepare biscuits, for example meliga pastries, or to roll in

breadcrumbs.

INGREDIENTSCorn

Codice / Code1125

Flour extracted from 8 file corn by millstone, a very prestigious variety

grown in Piemonte. The union, between 8 file corn and the type of

process, gives to this flour a very unique organoleptic quality.

62101122

6215

CORN WHEAT


breadcrumbs.

INGREDIENTSCorn

Codice / Code1129

Fumetto is the flour comes from the inner part of corn grain, it has a

very small grain size: between the regrinded wheat and the common

wheat.

6209113062141111

4812

BLACK SICILIAN BREAD WHOLEMEAL WHEAT FLOUR

USEPerfect to prepare sweets and salted baked products. Needed dose

of 10-50% of wheat flour.


Codice / Code6122

This whole flour is obtained by ancient stone grinding, of fine durum

wheat of Percia, Russello, Timilia, Biancolilla, Nero madonita.

6249

36

FLOUR


25Kg

FLOUR


25kg BIO & NoGluten

SEMOLINA


25kg

36

WHEAT GRANULAR FLOUR

USEIt is excellent to sprinkle and prepare trofie.

INGREDIENTSCommon wheat

Codice / Code336

It is made by cylinder grinding and consequently calibration of wheat.

3374824

HEAT TREATED CORN WHEAT

USETo prepare pasta.

INGREDIENTSCorn

Codice / Code1128

Fumetto is the flour comes from the inner part of corn grain, it has a

very small grain size: between the reground wheat and the common

wheat. The heat treatment gives binding capacity to the flour.

11312117

BLUE CORN WHEAT FOR PIZZA AND SWEETS


breadcrumbs.

INGREDIENTSCorn

Codice / Code28425

Ancient Inca corn with a high concentration of anthocyanin and

flavonoids.

28595

37

SEMOLINA


25kg BIO

SEMOLINA


25kg

SEMOLINA


25kg BIO

37

WHOLEMEAL GRANULATED DURUM WHEAT

USEIt is perfect to prepare sweet and salted baked products. It made a

very tough dough.


Codice / Code72

Italian reground durum wheat, made by stone grinding wheat coming

from Emilia Romagna.

7375

CALIBRATED DURUM WHEAT FLOUR

USEIt is great to prepare dry pasta, sweet semolina and as sprinkle in

the preparation of bread and pizza.


Codice / Code4807

Italian durum wheat obtained from a sapient mix of particulat types of

wheat. The calibrated version is very rough and has a strong yellow

coloration.

119011966248

DURUM WHEAT FLOUR

USEIt is great to prepare dry pasta, sweet semolina, bread and pizza.


Codice / Code1189

Italian durum wheat obtained from a sapient mix of particular types of

wheat.

11951191

38

SEMOLINA


25kg

SEMOLINA


25kg BIO

SEMOLINA


38

SEMOLINA RIMAC. WHEAT WHEAT SENATORE CAPPELLI

USEIt is perfect to prepare pasta and sweet or salted baked products.

INGREDIENTSCappelli wheat

Codice / Code7386

Flour obtained by stone grinding ancient Cappelli wheat.

SEMOLINA RIMAC. WHEAT SENATORE CAPPELLI

USEIt is perfect to prepare pasta and sweet or salted baked products.


Codice / Code1070

Flour obtained by stone grinding ancient Cappelli wheat.

10714604

SOYBEAN SEMOLINA

USEIt is perfect to prepare sweet and salted baked products and soy

bread.

INGREDIENTSSoy

Codice / Code833

Wheat extracted from toasted soy by grinding.

4956517

39

SEMOLINA


25kg

SEMOLINA


25kg

SEMOLINA


25Kg

39

SOYBEAN SEMOLINA

USETo garnish bread or season biscuits.

INGREDIENTSSoy

Codice / Code8778

It looks like a dark color wheat and pleasant toasted flavour.

87798780

RICE SEMOLINA

USEIt is excellent as sprinkle to prepare bread, pizza, fillings and

semolina.

INGREDIENTSRice

Codice / Code143

It is made by cylinder grinding and consequently calibration of rice.

1446259

REGRINDED DURUM WHEAT

USEIt is used to prepare baked products and pasta.


Codice / Code67

Reground durum wheat made from a sapient blen of particular

varieties of wheat.

6870

40

MIX


10Kg

25kg

MIX


MIX


40

BONGIOBAR - BLEND FOR ENERGY BARS

USEIt is used just adding 1 spoonful of water and cooking it in a pan for

10 minutes.

INGREDIENTS Coconut sugar, cashews (11%), golden raisin, cocoa grains, cocoa

butter, seeds (pumpkin, sesame, chia, sunflower), integral salt.

Codice / Code7395

BongioBar is a mix of oily seeds (sesame, flax, sunflower, pumpkin,

chia), cashew nuts, golden raisin, sugar of coconut's flowers, cocoa

butter and integral rough salt.

BARBABONGIO - BEETROOT BLEND

USEAdd 65% of water calculated on dough weight. After at least 6 hours

of leavening, start cooking it.

INGREDIENTSWheat flour, beetroot flour, dried sourdough, malt, integral raw salt.

Codice / Code7463

BarbaBongio is a blend of type 1 flour processed by millstone and red

beetroot in powder adding starter , integral rough salt, malty barley

flour. With BarbaBongio you can prepare fabolous baked products, you

just have to add a little of yeast.

7601

6170

#50SHADES – FLOUR BLEND W 250

USEIt is great to prepare cereals pizza, aswell as bread, focaccia bread

and any other kind of baked preparation.

INGREDIENTSSpelt flour, Khorasan wheat, oat, corn, rye, durum wheat, sorghum,

lentils, beans, fava beans, lupin, soy, millet, rice, almonds, chestnuts,

coconut, hazelnuts, pistachio, amaranth, flax, Azuki, canapa,

Codice / Code6218

#50shadesofcereals is a mixture of 50 ingredients made in

collaboration with Aldo Bongiovanni, the pizza chef of Fysis in

Pogliola. #50shadesofcereals contains: 35 organic flours, 9 organic

seeds, 6 organic flakes.

61716169

6172

41

MIX


MIX


25Kg

MIX


41

BONGIOFROLL - MIX FOR VEGAN PASTRY DOUGH

USEFor vegan shortcrust pastry, just add water.

INGREDIENTSFlours (corn 8 lines, type 1), raw sugar, sunflower oil, cocoa butter,

yeast, raw salt, essential lemon oil, vanilla powder and aroma

Codice / Code7409

Totally vegetal preparation for pastry.

BONGIOCEREAL - BLEND BREAD AND PIZZA WITH CEREALS

USEIt is perfect to prepare cereals bread.

INGREDIENTSFlour type 2, sesame, dark flax, sunflower, pumpkin, durum wheat

sourdough, fine salt, cocoa butter, toasted malt flour.

Codice / Code7479

Bongiocereal is a mixture of type 2 flour, durum wheat sourdough

enriched with a lot of seeds and toasted malt flour.

7456

BONGIOBARRETTA – BAR

USEIt is perfect as natural snack.

INGREDIENTS Coconut sugar, cashews (11%), golden raisin, cocoa grains, cocoa

butter, seeds (pumpkin, sesame, chia, sunflower), integral salt.

Codice / Code8719

BongioBarretta is a snack of oily seeds (sesame, flax, sunflower,

pumpkin, chia), cashew nuts, golden raisin, sugar of coconut's flowers,

cocoa butter and integral rough salt.

42

MIX


MIX

Peso / Weight Note1kg

25Kg

MIX


42

DELIMIX - BLEND FOR BREAD MACHINE

USEDifferent types of bread with the bread-making machine. It is not

necessary to add brewery's yeast (cause it is already in).

INGREDIENTSType 1 flour, rye sourdough, malt extract, dry yeast, sunflower

lecithin

Codice / Code28623

Blend of flours to prepare bread in bread maker.

BONGIOSOY - BLEND FOR FOR SOYA BREAD AND PIZZA

USEAdd 70% of water calculated in dough weight. After at least 6 hours

of leavening, start cooking it.

INGREDIENTSSoy flour, wheat type 1 flour, manitoba type 00 flour, soy grains,

organic wheat sourdough, malted barley flour

Codice / Code7396

Bongiosoy is a mix of type 0 flour, granella/ toasted soy flour enriched

with starter and malty wheat flour.

7410

BONGIOIMPANA - CORN FLAKES BREADING

USEIt is perfect to roll in breadcrumbs fish steaks, meat or vegetables.

INGREDIENTSCorn flakes (75%), paprika (10%), cocoa butter, yeast, Breton sea

salt

Codice / Code28165

Very crunchy blend of corn flakes and powder of paprika. So low in fat.

43

MIX


MIX

Peso / Weight Note500g5kg

25kg

MIX


43

AFRICAN MIX - BLEND FOR AFRICANETTI

USEIt is appropriate to prepare sponge fingers, "tette delle monache",

africanetti, rolls and "teste di moro".

INGREDIENTSWheat starch, sugar, acidifiers, gelling agents, thickeners, salt

Codice / Code4752

African Mix is a complete preparation in powder to prepare africanetti:

it is characterized with a soft and frothy whipped.

HEMUP - HEMP MIXTURE FOR BREAD AND PIZZA

USEIt is used to make bread and canapa pizza.

INGREDIENTSStone mill type 1 wheat flour, hulled canapa seeds, integral sea salt

Codice / Code7406

HemUp is a mix of type 1 flour processed by millstone/ hemp seeds

enriched with starter, integral rough salt and malty wheat flour. You

can prepare fabolous baked products with all hemp types.

74087407

GREEN- BREAD AND SPIRULINA PIZZA MIX

USEPerfect for bread, pizza and focaccia bread.

INGREDIENTSOrganic type 2 wheat flour, organic starter powder, organic

spirulina powder

Codice / Code28429

Green is a mixture of type 1 flour, powder of spiruline, sourdough and

malty wheat flour.

44

MIX


MIX


MIX


44

PANKO - JAPANESE BREADING

USEIt is perfect to roll in breadcrumbs fish steaks, meat or vegetables.

INGREDIENTSWheat Flour, yeast, salt, glucose, vegetal palm tree oil

Codice / Code6165

Panko's peculiarity is its lightness compared to common breadcrumbs,

it is also more "crumby" and super white. It is used in all the Japanese

fried dishes, to whom gives crunchiness, gilding and taste.

6793

PALA ROMANA MIX "WHOLE"

USEUsed to make Roman shovel pizza.

INGREDIENTSType 2 wheat flour, whole flour, wheat gluten

Codice / Code28618

Blend of genuine and semi-whole flours with a high capacity of

digestion and able to give a super crunchy crust.

PALA ROMANA MIX "WHITE"

USEUsed to make Roman shovel pizza.

INGREDIENTSType 2 wheat flour, wheat gluten

Codice / Code28617

Blend of genuine and semi-whole flours with a high capacity of

digestion and able to give a super crunchy crust.

45

MIX


25kg

MIX


MIX

Peso / Weight Note400g400g Senza sale

45

PROTEINMIX - PROTEIN OVEN PRODUCTS BLEND

USEAdd 500 ml (max 550ml) of lukewarm water and 8-10g of sea salt.

Knead till when dough is smooth and cover.

INGREDIENTSGluten, legume flours, corn starch, oat bran, sunflower seeds, dry

brewer's yeast, almonds flour, salt

Codice / Code28133

ProteinBread is a blend of high-protein genuine ingredients.

ProteinMix contains low-carbohydrates and it is perfect to who wants

to prepare baked yeast products with low-carbohydrates levels.

28164

PLUMPLUM - CHOCOLATE PLUMCAKE BLEND

USEAdd 115 ml of water, mix and put in the mould provided. Cooking

(30 min for 200°C).

INGREDIENTSSemi-whole type 1 flour, drops of dark chocolate, sunflower oil,

lemon essential oil, natural flavors

Codice / Code7602

PlumPlum is an exceptional mix of genuine ingredients for a healty

tasty plumcake.

PIZZAMADRE - BREAD AND PIZZA SOURDOUGH BLEND

USEUsing PizzaMadre you can make not just delicious pizza (also with

very long leavenings) but also bread and focaccia bread. Add 650 ml

of water and 20g of salt, knead and cover.

INGREDIENTSType 1 wheat flour, whole spelt flour, re-milled durum wheat flour

Codice / Code7449

PizzaMadre is a mixture of excellent ingredients: semi-whole wheat

flour, spelt flour and senatore cappellini enriched with malt and

sourdough.

7562

46

MIX


25Kg

MIX


MIX


46

SPINACH - MIX FOR BREAD AND PIZZA WITH SPINACH


INGREDIENTSFlour type 2 of organic common wheat, organic powder yeast,

organic spinaches in powder

Codice / Code28428

Spinach is a mixture of type 1 flour, powder of spinach, sourdough and

malty wheat flour.

SEITANMIX PLUS - FERMENTED SEITAN BLEND

USEAdd 300 ml of lukewarm water, 5g of salt and knead. Cover and let

ferment at least for 12 hours.

INGREDIENTSWheat gluten, beans flour, peas flour, wheat yeast powder, yeast,

curry, onion powder, pepper

Codice / Code28151

Seitan Mix Bongiovanni plus is a mix with complete proteins made by

gluten and legume flours enriched with spicies and starter, specifically

studied for seitan. Thanks to a long fermentation, the final product is

really digerable and savoury.

RUSTICA - FLOUR WITH ANCIENT WHEAT

USEIt is great to make bread, pizza and focaccia bread.

INGREDIENTSType 1 flour, ancient grains flour, wheat gluten, toasted rye

sourdough

Codice / Code28820

Flour of ancient wheat with rye tosted sourdough. It has an exceptional

taste and savour.

2881928816

47

MIX


25Kg

MIX


MIX


47

YELLOW - CURCUMA PIZZA BREAD BLEND


INGREDIENTSTurmeric powder, type 2 semi-whole stone milled flour

Codice / Code28427

Yellow is a mix of type 1 flour, turmeric in powder, sourdough and

malty wheat flour.

VEGANPASTRY - VEGAN PASTRY CREAM MIX

USEIt is used to make vegan creme pat, just add water.

INGREDIENTSBrown sugar, sunflower oil, starch, vanilla aroma, lemon rind, raw

salt, turmeric, lemon essential oil

Codice / Code8792

Vegetal mixture for vegan pastry preparation.

SU LLORI - 12 PIZZA CEREAL BLEND

USE100% used for pizza and bread.

INGREDIENTSWhole durum wheat flour, barley flour, whole spelt flour, dark flax

seeds, sesame seeds, gluten, manitoba flour

Codice / Code28621

A unique blend made by a Sardinian famous pizza chef, Alex Piras. Su

llori is a mix of fine flours and oily seeds.

2862028619

48

CEREALS


10Kg BIO

25kg BIO

CEREALS


10Kg BIO25kg BIO

CEREALS


48

CANIHUA

USEIt is great for soups or as bread decoration.

INGREDIENTSCanihua

Codice / Code28794

Canihua is a Latin American plant growing in Bolivia and Perù and it is

a famous quinoa's relative; the element that marks it, is mainly the lack

of saponine, that generally gives a bitter taste to the food if not

properly washed before the usage.

28638

DECORTICATED OATS

USEIt is great used in cereals soups. Water quantity/cereals: 3/5

INGREDIENTSOat

Codice / Code1047

It is a cereal with elongated shape grain, of light color, with a pleasant

sweet taste. In wild, it is "dressed", as the external skin of the grain is

rich in fiber and perfectly tight.

183184185

6655

AMARANTH

USEIt is suggested to mix it with other cereals or legumes, due to its

inclination to create a jelly skin after cooking.

INGREDIENTSAmaranth

Codice / Code367

From a nutritional point of view the amaranth distinguishes itself

thanks to a high-protein level, with a double lisine level (essential

amino acid lacking in cereals). It also contains calcium, iron,

phosphorus and magnesium in abundance.

14861487

6654

49

CEREALS


10Kg BIO

25kg BIO

CEREALS


25kg BIO

CEREALS


10Kg BIO25kg BIO

49

6656

PEARL FARRO

USEPearl version is cooked as rice. 6 hrs in the water. Cooking time: 50

min. Water quantity/cereal: 2:5

INGREDIENTSSpelt

Codice / Code1202

This variation of spelt is obtained detaching the external part of the

grain and consecutive mechanical abrasion. It cookes in few minutes

compared to the just hulled one.

12001204

1198

MONOCOCCUM FARRO

USE6 hrs in the water, cooking time: 50 min, water quantity/cereal: 2:1.

INGREDIENTSSpelt

Codice / Code3298

Ancient spelt with an exceptional taste, growing in Italy.

6909

1444

DECORTICATED FARRO

USE6 hrs in the water, cooking time: 50 min, water quantity/cereal: 2:1.

INGREDIENTSSpelt

Codice / Code1201

Husked spelt just undergoes the detachment from the cortical external

part lacking in nutritional values.

11991203

1197

50

CEREALS


10Kg BIO

25kg BIO

CEREALS


10Kg BIO25kg BIO

CEREALS


10Kg BIO25kg BIO1446

50

DECORTICATED BUCKWHEAT

USEIt is perfect in cereals soups or in combination to the legumes ones.


Codice / Code2092

Characterized by a really fine nutritional quality, buckwheat contains a

high quality of vitamins B, E, P or rutina and amino acids lacking in

cereals.

190191

192

KHORASAN KAMUT WHEAT IN GRAINS

USEIt can be used alone, with cereals or legumes to prepare soups.

INGREDIENTSKhorasan Kamut wheat

Codice / Code1049

Egiptian ancient wheat, rich in selenium and vitamin E.

186187188932

4840

DURUM WHEAT SENATORE CAPPELLI

USEIt can be used alone, with cereals or legumes.


Codice / Code6223

This plantation has excellent characteristics: contains a high-protein

level and easily stand to bad weather, especially to fungal attacks.

62072750

4841

51

CEREALS


10Kg BIO

25kg BIO

CEREALS


10Kg BIO25kg BIO

CEREALS


10Kg BIO25kg BIO

51

1445

DECORTICATED MILE

USEIt is perfect in cereals soups or in combination to the legumes ones.

INGREDIENTSMillet

Codice / Code1050

Very ancient Asian cereal. It had a wide distribution before wheat and

rice, after that it has almost disappeared (its usage keeps the same just

in some rural African areas).

193194

195

POPCORN CORN

USEIt can be cook in pan or microwave.

INGREDIENTSCorn

Codice / Code621

Pop corn is a name composed of two English words: pop (jump) and

corn.

203204

6657

324

WHEAT BEANS

USEIt can be used alone, with cereals or legumes. Cooking time: 45-50

min. Water quantity/cereal: 3:4

INGREDIENTSCommon wheat

Codice / Code6190

Calibrated and aired wheat.

320322

323

52

CEREALS


10Kg BIO

25kg BIO

CEREALS


10Kg BIO25kg BIO

CEREALS



52

QUINOA

USEIt is used in soups and broth in a 2 to 1 proportion of water and

cereal.

INGREDIENTSQuinoa

Codice / Code368

Quinoa mainly contains low-glycemic index carbihydrates and high-fat.

In descending order, there are the following mineral salts: potassium,

phosphorus, magnesium, calcium, selenium, sodium, iron, zinc and

copper.

10511052

1053

PEARL BARLEY

USEIt can be cook with the rice chrisms theirselves, alone or in

combination with legumes or other cereals.

INGREDIENTSBarley

Codice / Code4834

Barley is a cereal rich in mineral salts: phosphorum (abundant),

calcium, iron, potassium, silicium and vitamins A1, B1 and B2.

1208121012061449

1450

DECORTICATED BARLEY

USEIt can be cook alone, or in combination with other cereals or

legumes.

INGREDIENTSBarley

Codice / Code3977

Barley is a cereal rich in mineral salts: phosphorum (abundant),

calcium, iron, potassium, silicium and vitamins A1, B1 and B2.

41681209

1205

53

CEREALS


25kg BIO

CEREALS


25kg BIO

CEREALS


10Kg BIO

25kg BIO

53

RYE BEANS


cereal.

INGREDIENTSRye

Codice / Code331

Italian balanced aired rye.

332333

334

RED QUINOA


cereal.

INGREDIENTSRed Quinoa

Codice / Code4314

Quinoa mainly contains polyunsaturates and a high concentration of

linoleic acid; also counting in minerals salts and important trace

elements as iron, phosphorus, calcium and magnesium. The red

version has a middle taste between the white and black one.

48396659

BLACK QUINOA


cereal.

INGREDIENTSBlack Quinoa

Codice / Code4313

Quinoa mainly contains polyunsaturates and a high concentration of

linoleic acid; also counting in minerals salts and important trace

elements as iron, phosphorus, calcium and magnesium. The black

version has a stronger taste than the white one.

48376658

54

CEREALS


25kg BIO

RICE


10Kg BIO25kg BIO

RICE



54

WHITE BASMATI RICE

USEIt is appropriate for recipes where it is needed that grains keep al

dente. Cooking time: 20-25 min.

INGREDIENTS0

Codice / Code638

Basmati in Hindi (spoken in Northern of India) means queen of scent.

639640

641

SUPERFINE ARBORIO RICE

USEIt is perfect to make rice and any other preparation in which it is

wanted that the rice keeps dry. Cooking time: 14-16 min.

INGREDIENTSRice

Codice / Code1319

It has a big pearl grain, that considerably raises during cooking,

keeping al dente the central part, rich in starch.

132013216762

DECORTICATED WHITE SORGHUM

USEIt is used to make soups or flour. Great in bread, as long as

previously baked.

INGREDIENTSSorghum

Codice / Code2915

It is a cereal very similar to corn as nutritional composition, while as

taste is more neutral.

29144842

55

RICE


10Kg BIO

25kg BIO

RICE


10Kg BIO25kg BIO

RICE


10Kg BIO

25kg BIO

55

AROMATIC FRAGRANCE RICE



INGREDIENTSRice

Codice / Code1324

It is an Italian rice characterized by a very intense scent, has an

elongate shape that remind Basmati rice.

31204795

6776

SUPERFINE CARNAROLI RICE

USEIt is especially appropriate to prepare risotto. Cooking time: 16-18

min.

INGREDIENTSRice

Codice / Code1322

It owns to the superfine class, it is considered the most fine rice.

222522266764

6763

BASMATI RICE



INGREDIENTSRice

Codice / Code450

Basmati in Hindi (spoken in Northern of India) means queen of scent.

451452

453

56

RICE


10Kg BIO

25kg BIO

RICE


10Kg BIO25kg BIO

RICE


10Kg BIO

25kg BIO

56

WHOLEMEAL THAIBONNET INDICA RICE

USEIt is great in combination with boiled vegetables and legumes.

Cooking time: 25 min.

INGREDIENTSRice

Codice / Code442

It is a long grains rice coming from Thailand (as in the name), it has a

very delicate taste and smooth texture.

443444

4792

THAIBONNET INDICA RICE

USEIt is great in combination with boiled vegetables and legumes.


INGREDIENTSRice

Codice / Code647

It is a long grains rice coming from Thailand (as in the name), it has a

very delicate taste and smooth texture.

648649

6773

GLUTINOUS RICE

USEIt is appropriate to cook it after leaving it in water; it is common to

use two parts of water in relation to the amount of rice.

INGREDIENTSRice

Codice / Code1606

The peculiarity of this rice is the high presence of amylopectin that

gives a special viscosity.

16076765

6766

57

RICE


10Kg BIO

25kg BIO

RICE


25kg BIO

RICE


57

NISHIKI RICE FOR SUSHI

USETo make sushi.

INGREDIENTSNishiki rice

Codice / Code7462

Rice with a high capacity of ligature, rich in amylopectin. The favorite

rice by sushi chefs.

7509

BLACK VENERE RICE

USEIt is used with rice, especially with fishes and shrimps.

INGREDIENTSVenus Rice

Codice / Code6801

It is an especially fine rice characterized by a strong black/brown

pigmentation and a pleasant scent.

68036802

NERONE BLACK RICE

USEPerfect for boiled rice, pilaf and in combination with crustaceans.

INGREDIENTSRice

Codice / Code2216

It is an especially fine rice characterized by a strong black/brown

pigmentation and a pleasant scent.

32134783

6767

58

RICE


10Kg BIO

25kg BIO

RICE


10Kg BIO25kg BIO

RICE


10Kg BIO

25kg BIO

58

PARBOILED RIBE RICE

USEIt doesn't overcook so not pulping, but cook also very quickly.

INGREDIENTSRice

Codice / Code1315

Paraboiled is produced by steaming the tice under pressure, with the

purpose to raise cookign resistance.

47846768

6769

WHOLEMEAL RIBE RICE

USEit is appropriate to prepare fresh-baked products, croquettes and

sweets. Cooking time: 40 min.

INGREDIENTSRice

Codice / Code445

It is an Italian rice. The grains of this rice, compared to other types,

keep staying very separated after cooking.

448449

4790

WHITE RIBE FINE RICE

USEit is appropriate to prepare fresh-baked products, croquettes and

sweets. Cooking time: 15-17 min.

INGREDIENTSRice

Codice / Code643

It is an Italian rice. The grains of this rice, compared to other types,

keep staying very separated after cooking.

644645

6772

59

RICE


10Kg BIO

25kg BIO

RICE


10Kg BIO25Kg BIO

RICE


10Kg BIO

25kg BIO

59

WHITE ROUND RICE

USEIt is appropriate to prepare classical rice, croquettes and sweets.


INGREDIENTSRice

Codice / Code655

It is an Italian rice especially smooth ans appropriate to winter menus.

656657

6774

RED RICE

USEIt is great with a dribble of extra virgin olive oil or in combination

with very spicy dishes.

INGREDIENTSRice

Codice / Code2374

It is a really fine variety with medium-long grains. The red rice is rich

in statins, able to control cholesterol.

237523766771

ROMA SUPERFINE RICE

USEIt is suggested for risotto, rice with sauce and fresh-baked products.

Cooking time: 13-15 min.

INGREDIENTSRice

Codice / Code750

Roma rice is obtained by cooking long, body and large texture grains;

they perfectly absorb any dressing but keep staying compact and

divided.

13171318

6770

60

RICE


10Kg BIO

25kg BIO

PUFFED CEREALS


11Kg BIO

PUFFED CEREALS


60

PUFFED FARRO

USEGreat with milk, yogurt and sweet and salted baked products.

INGREDIENTSSpelt

Codice / Code6178

It is obtained by steaming spelt.

6040

PUFFED AMARANTH

USEGreat with milk, yogurt and sweet baked products.

INGREDIENTSAmaranth

Codice / Code6177

It is obtained by steming amaranth.

14884895

ORIGINAL ROUND WHOLEMEAL RICE

USEIt is appropriate to prepare classical rice, croquettes and sweets.


INGREDIENTSRice

Codice / Code651

It is an Italian rice especially smooth ans appropriate to winter menus.

652653

6775

61

PUFFED CEREALS


PUFFED CEREALS


PUFFED CEREALS


61

PUFFED MILE

USEPerfect with milk, yogurt, soups, sweet and salted baked products or

to decorate.

INGREDIENTSMillet

Codice / Code6179

Puffed millet is produced with a simple industrial process: grains are

put in a steam room that cause the swelling of the grain.

14904897

PUFFED BUCKWHEAT

USEPerfect with milk, yogurt, soups, sweet and salted baked products or

to decorate.


Codice / Code6176

It is obtained by steaming buckwheat.

66996114

PUFFED KHORASAN KAMUT WHEAT


INGREDIENTSKhorasan Kamut Wheat

Codice / Code6182

It is obtained by steaming khorasan Kamut wheat.

4899

62

PUFFED CEREALS


PUFFED CEREALS


15kg BIO

PUFFED CEREALS


12Kg BIO

62

PUFFED RICE


INGREDIENTSRice

Codice / Code6183

It is obtained by steaming rice.

29514900

PUFFED QUINOA


INGREDIENTSQuinoa

Codice / Code6181

It is made by steaming quinoa, a high-protein cereal with a high-

organic level and almost complete (contains lisine, an amino acid

lacking in cereals).

14927297

PUFFED BARLEY

USEPerfect with milk, yogurt, sweet and salted baked products or to

decorate.

INGREDIENTSBarley

Codice / Code6180

Puffed barley in obtained by a simple and natural mechanical process

that heat by steaming the cereal.

31974898

63

PUFFED CEREALS


BREAKFAST CEREALS


10Kg BIO10Kg

BREAKFAST CEREALS

Peso / Weight Note500g5Kg5Kg BIO

10Kg BIO10Kg

63

4801

BRAN STICK


INGREDIENTSWheat bran (65%), wheat flour, corn syrup, salt

Codice / Code1225

Bran stikes are rich in fibers and really tasty, they are hypocalorics

with a high fullness index.

12276698

1226

BRAN FLAKES


INGREDIENTS67% whole wheat flour, 26% wheat bran, 6% corn syrup ( sugar in

common ones), salt

Codice / Code6697

Bran flakes are very rich in fibers and really tasty, they are flakes of

rice and wholewheat.

55235524

SPELT FLAKES


INGREDIENTS96% spelt, 4% corn syrup

Codice / Code7405

Spelt grains sweetened with corn syrup.

6808

64

BREAKFAST CEREALS


BREAKFAST CEREALS


BREAKFAST CEREALS


64

GLAZED CORN FLAKES


INGREDIENTSCorn flour, sugar, barley malt extract, salt

Codice / Code6572

They are obtained by rolling and steaming corn flour.

5525

CHOKO SHELL


INGREDIENTSWheat flour, sugar, glucose syrup, cocoa powder, cocoa butter,

emulsions

Codice / Code5529

Light and delicious cereal flakes enriched with yummy cacao, vitamins

and iron. So crunchy!

PUFFED CANIHUA


INGREDIENTSCanihua

Codice / Code28793

Canihua is a Latin American plant growing in Bolivia and Perù and it is

a famous quinoa's relative; the element that marks it, is mainly the lack

of saponine, that generally gives a bitter taste to the food if not

properly washed before the usage.

28639

65

BREAKFAST CEREALS


BREAKFAST CEREALS


BREAKFAST CEREALS


65

MUESLI WITH FRUIT


INGREDIENTSCereal flakes, golden raisin, corn flakes, candied orange, dried apple,

hazelnut grains, sugar, aromas

Codice / Code5526

Made from the fusion of flaked cereals, dried fruit, dehydrating fruit.

Delicious!

BASIC MUESLI


INGREDIENTSOat flakes, wheat flakes, barley flakes, golden raisin, corn flakes,

hazelnuts, puffed wheat, almonds

Codice / Code2121

Deliciuos, light, whole and organic. Let this cereals and fruits granola

tempts you!

MUESLI WITH 5 CEREALS


INGREDIENTS5 cereals flakes, raisin, corn flakes, apricot cubes, toasted entire

hazelnuts, sunflower seeds

Codice / Code1427

Deliciuos, light, whole and organic. Let this cereals and fruits granola

tempts you!

66

BREAKFAST CEREALS


10Kg

BREAKFAST CEREALS


BREAKFAST CEREALS


10Kg

66

HONEY CORN BALL


INGREDIENTSCorn flour, sugar, glucose syrup, honey (2%), salt, flavorings

Codice / Code1229

Really good…perfect for a delicious, energetic and digerable breakfast.

12314798

RED FRUITS MULTIGRAINS

USEIt is perfect for breakfast with milk or yogurt.

INGREDIENTSRice, whole wheat, sugar, black cherry, strawberry, raspberry, rice,

gluten, seed, milk, starch, malt, salt, bicarbonate, mono and

diglycerides

Codice / Code5527

Blend of puffed, rolled and toasted cereals for breakfast.

CRUNCHY HAZELNUTS AND HONEY MUESLI


INGREDIENTSOat flakes, wheat flakes, honey, dextrose, wheat seeds, salt

Codice / Code2039

Made from the fusion of flaked cereals, dried fruit, dehydrating fruit.

Delicious!it is a very rich nutritional product with an exceptional taste.

12221223

67

BREAKFAST CEREALS


10Kg

BREAKFAST CEREALS


10Kg

BREAKFAST CEREALS


10Kg

67

COCOA RICE CRISPIES


INGREDIENTSRice flour, sugar, glucose syrup, cocoa powder, low fat cocoa

powder, barley malt extract, emulsifiers

Codice / Code1237

Delicious and crunchy: crispies rice is perfect for a light and yummy

breakfast.

12394800

RICE CRISPIES


INGREDIENTSRice, sugar, barley malt extract, salt

Codice / Code2075

Delicious and crunchy: crispies rice is perfect for a light and yummy

breakfast.

20764799

PUFF HONEY


INGREDIENTSPuffed durum wheat (51%), crystalline sugar, glucose syrup, honey

(5%), vegetable oil

Codice / Code1220

Delicious puffed wheat with very sweet honey.

48024803

68

COUS COUS


20kg BIO

COUS COUS


20kg BIO

COUS COUS



68

DURUM WHEAT COUS COUS

USEPerfect with vegetables and meat.

INGREDIENTSWhole stone-milled durum wheat, water

Codice / Code566

Cous cous comes from Maghreb district. It is obtained by the fusion of

stone-grounded durum wheat and water, consequently shaped till

made granules (similar to millet) and finally dried with hot air.

567568

6753

WHOLEMEAL KAMUT® COUS COUS


INGREDIENTSKhorasan Kamut whole flour, water

Codice / Code419

Cous cous comes from Maghreb district (Tunisia, Morocco and

Algeria). It is obtained by the fusion of whole millstone khorasan

Kamut and water.

10236741

FARRO COUS COUS


INGREDIENTSWhole flour of spelt and water

Codice / Code233

It is a food preparation obtained by the fusion of whole spelt wheat

and water.

4544976

69

COUS COUS


COUS COUS


COUS COUS


69

CORN COUS COUS AND RICE


INGREDIENTSCorn flour, rice flour and water

Codice / Code6230


stone-grounded corn and rice wheat and water, consequently shaped

till made granules (similar to millet) and finally dried with hot air.

6118

RICE COUS COUS


INGREDIENTSRice and water flour

Codice / Code6203


stone-grounded corn wheat and water, consequently shaped till made

granules (similar to millet) and finally dried with hot air.

6117

CORN COUS COUS


INGREDIENTSCorn flour, water

Codice / Code5552


stone-grounded corn wheat and water, consequently shaped till made

granules (similar to millet) and finally dried with hot air.

6116

70

BRAN


BRAN


25kg BIO

BRAN


25Kg

70

VERY LARGE OAT BRAN

USEIt is used with milk, yogurt or to increase fiber level in too refined

flours.

INGREDIENTSOat

Codice / Code5890

This bran is made bystone grinding oat and consequently lamination

by steely rolls.

6920

BRAN OATS GRINDING (WIDE AND LIGHT)


flours.

INGREDIENTSOat

Codice / Code2946

This bran is made by stone grinding organic oat processed just by

mechanical systems. Wide and light milling confers a more delicate

taste.

1811448

BRAN OATS (GRANULAR GRINDING)


flours.

INGREDIENTSOat

Codice / Code180

This bran is made by stone grinding organic oat processed just by

mechanical systems. Granulated milling confers a rustic appearance.

71

BRAN


BRAN


10Kg BIO

BRAN


71

FARRO SKIN

USEIt is used to make natural pillows.

INGREDIENTSPula spelt

Codice / Code7605

External skin of spelt, mechanically obtained.

WHEAT BRAN


flours.

INGREDIENTSWheat

Codice / Code177

It is used in milk and yogurt or to raise fiber in too much refined flours

(indicatively around 10-20%).

178179

FARRO BRAN

USEIt is mostly used with salted and sweet baked products.

INGREDIENTSSpelt

Codice / Code1594

Bran produced by grinding spelt flour, it is obtained by sweeping

whole spelt flour.

72

FLAKES


10Kg BIO

FLAKES


FLAKES


10Kg BIO

25kg BIO

72

FLAKES WITH 5 CEREALS


INGREDIENTS20% rice flakes, 20% oat flakes, 20% wheat flakes, 20% barley

flakes, 20% rye flakes.

Codice / Code208

They are obtained by rolling (mechanical pressure between two

rollers) and steaming a mixtureof cereals: wheat, oat, barley, rice and

rye.

210211

4873

FLAKES WITH 4 CEREALS

USEIt is perfect for breakfast with milk or yogurt.

INGREDIENTSOat, wheat, barley and rye flakes in equal proportions

Codice / Code6585

Natural steamed flakes.

CORN FLAKES


INGREDIENTSCorn flour, corn malt, sea salt

Codice / Code1734

They are produced by rolling and steaming corn flour, sweetened with

malt.

489490

73

FLAKES


10Kg BIO

25kg BIO

FLAKES


10Kg BIO25kg BIO

FLAKES


25kg BIO

73

AMARANTH FLAKES


INGREDIENTSAmaranth

Codice / Code6586

They are made by rolling and steaming amaranth.

67836784

SMALL OAT FLAKES


INGREDIENTSOat

Codice / Code7296

They are produced by rolling and steaming oat, a cereal, froma

nutritional point of view, really prestigious. Small oat flakes are

moredelicate and soluble.

553155336685

OATMEAL


INGREDIENTSOat

Codice / Code212

They are produced by rolling and steaming oat, a cereal, froma

nutritional point of view, really prestigious.

214215

4874

74

FLAKES


10Kg BIO

25kg BIO

FLAKES


25kg BIO

FLAKES


25kg BIO

74

WHEAT FLAKES


INGREDIENTSWheat

Codice / Code4220

They are produced by rolling and steaming Italian common wheat.

This cereal, from a nutritional point of view, contains (in descendent

order): potassium, phosphorus, magnesium, calcium, manganese, iron

and copper.

2066687

BUCKWHEAT FLAKES



Codice / Code3939

They are made by steaming and mechanical rolling (pressure between

two rollers)buckwheat.

48796688

FARRO FLAKES


INGREDIENTSSpelt

Codice / Code216

They are obtained by rolling and steaming Italian spelt.

218219

4877

75

FLAKES


25kg BIO

FLAKES


FLAKES


25kg BIO

75

MILE FLAKED

USEGreat with milk, yogurt, soups, sweet and salted baked products, or

to decorate.

INGREDIENTSMillet

Codice / Code3942

Ancient Asian cereal. It had a wide diffusion before wheat and rice,

then it has been almost abandoned (its usage keeps stable just in some

rural African areas).

48816794

CORN FLAKES

USECorn flakes are delicious in soups after a quick cooking, when raw

they are too hard to be eaten.

INGREDIENTSCorn

Codice / Code6587

Corn flakes are got by rolling steamed corn grains.

6918

KAMUT KHORASAN WHEAT FLAKES



Codice / Code220

They are obtained by rolling (mechanical pressure between two

rollers) and steaming khorosan Kamut wheat, a cereal rich in protein,

mineral salts (especially magnesium, zinc, selenium) and

tocopherol(vitamin E).

2224875

76

FLAKES


20kg BIO

FLAKES


25kg BIO

FLAKES


10Kg BIO

25kg BIO

76

RICE FLAKES

USEPerfect with milk, yogurt, sweet and salted baked products.

INGREDIENTSRice

Codice / Code228

Rice flakes are made by steaming organic rice and consequent

pressure under steel rollers.

230231

4886

QUINOA FLAKES


INGREDIENTSQuinoa

Codice / Code842

It is obtained by steaming and consequently mechanical rolling

(pressure between two rollers)quinoa seeds (Chenopodium quinoa), a

South American plant, coming from the same family of spinaches and

beetroots.

48844885

POTATO FLAKES

USEThey are used to make mash, creams, cakes, sweet and salted baked

products.

INGREDIENTSDried fresh potatoes , rosemary extract

Codice / Code1437

They are made by drying using hot air and grinding peeled fresh

potatoes. This particular process improves conservation and

practicality.

14381439

77

FLAKES

Peso / Weight Note500g BIO500g5Kg

5kg BIO

25kg25Kg BIO

FLAKES

Peso / Weight Note500g BIO500g5Kg5Kg BIO

25kg BIO25kg

FLAKES


10Kg BIO

25kg BIO

77

FLAKES OF BARLEY


INGREDIENTSBarley

Codice / Code224

They are made by steaming and rolling barley, a cereal rich in mineral

salts (calcium, iron, phosphorus, potassium and silicium) and vitamins

(A1, B1 and B2).

226227

6689

DECORTICATED SOY FLAKES


INGREDIENTSSoy

Codice / Code32

They are obtained by steaming and rolling hulled soy, an especially

high-protein and lipid legume.

752493

48884887

6243

6242

6926

RYE FLAKES


INGREDIENTS20% rice flakes, 20% oat flakes, 20% wheat flakes, 20% barley

flakes, 20% rye flakes

Codice / Code6927

They are produced by rolling (mechanical pressure between two

rollers) and steaming a blend of cereals: wheat, oat, barley, rice and

rye.

1591491

6925

78

SEEDS

Peso / Weight Note100g500g

SEEDS


10Kg BIO20kg BIO

SEEDS


20kg BIO

78

WHOLE HEMP SEEDS

USEThey can be used with baked products, or muesli and cereals flakes.

INGREDIENTSHemp seeds

Codice / Code3665

From a nutritional point of view, hemp seeds are rich in

polyunsaturated fat, especially Omega 3 and Omega 6 extremely

balanced.

41196676

DECORTICATED HEMP SEEDS

USEThey can be used with baked products, or muesli and cereals flakes.

INGREDIENTSHemp seeds

Codice / Code2403

From a nutritional point of view, hemp seeds are rich in

polyunsaturated fat, especially Omega 3 and Omega 6 extremely

balanced.

37302861066776678

MIXSEEDS (MIXTURE OF 7 SEEDS)

USEPerfect for bread, salads, crackers, yogurt or simply as a snack.

INGREDIENTSSunflower seeds, sesame seeds, pumpkin seeds, flax seeds, chia

seeds, hemp seeds

Codice / Code8260

it is a blend of oily seeds.

8248

79

SEEDS


25kg BIO

SEEDS


SEEDS


79

CORIANDER SEEDS

USEIt can be used to give taste to drinks, roast, sauces, chargrilled meat

and fish.

INGREDIENTSCoriander

Codice / Code5555

Coriander, also knows with the Spanish name of cilandro, is an annual

herbaceous plant of Apiaceae family, the same of cumin, parsley, dill

and fennel.

6679

CHIA SALBA SEEDS

USEMax. 5% used to make bread.

INGREDIENTSLight chia seeds

Codice / Code6546

Salba version has a lighter pigmentation and a more delicate taste than

traditional dark chia seeds.

6924

CHIA SEEDS

USEMax. 5% used to make bread.

INGREDIENTSChia seeds

Codice / Code3664

Chia seeds (Spanish sage) are small, oval-shaped and gray colored with

dark spots.

48726684

80

SEEDS


SEEDS


10Kg BIO25kg BIO

SEEDS

Peso / Weight Note500g bIO5Kg bIO

10Kg bIO

25kg

80

GOLDEN FLAX SEEDS

USEThey can be mainly used in salads, soups and yogurt.

INGREDIENTSGolden flax seeds

Codice / Code562

Compared to the dark version they are characterized by a sweeter

taste.

564565

4866

DECORTICATED SUNFLOWER SEEDS

USEThey can be mainly used toasted in salads, soups and yogurt.

INGREDIENTSSunflower seeds

Codice / Code288

They contains polyunsaturated high-fat, protein, vitamins of group B,

as B12, E, D, magnesium, cobalt, iron, zinc, manganese and copper.

289290

4864

CUMIN SEEDS

USEUsed to give taste to legumes, cabbages, potatoes, soups and

sauerkraut.

INGREDIENTSCumin whole seeds

Codice / Code5556

Cuminum cyminum dried seeds, a Mediterranean herbaceous plant of

Apiaceae family, as parsley.

61126680

81

SEEDS


10Kg BIO

25kg BIO

SEEDS


10Kg BIO25kg BIO

SEEDS

Peso / Weight Note100g BIO150g BIO1Kg

500g BIO

81

YELLOW MUSTARD SEEDS

USEIt is a mustard famous ingredient in Europe, also used in hot oil to

give taste to vegetables.

INGREDIENTSMustard seeds

Codice / Code6227

Mustard comes from a popular mountain herbaceous plant called

Brassica nigra or sinapis that grown in a spontaneous way and it is

really popular in Italy, India and Sri Lanka.

556318304

6681

POPPY SEEDS

USEThey can be mainly used toasted in salads, soups and yogurt.

INGREDIENTSPoppy seeds

Codice / Code676

Especially rich in lecithin, a healthy ingredient that controls blood

cholesterol.

1592487048696682

BROWN FLAX SEEDS

USEThey can be mainly used in salads, soups and yogurt.

INGREDIENTSDark flax seeds

Codice / Code294

Compared to the golden version they are characterized by a stronger

taste.

295296

4865

82

SEEDS


10Kg BIO

25kg BIO

SEEDS


25kg

SEEDS


10Kg

25kg

82

PUMPKIN SEEDS

USEThey can be used raw or toasted in salads, soups and yogurt.

INGREDIENTSPumpkin seeds

Codice / Code456

They contain a high protein amount, carbohydrates, high-fat and

mineral salts.

458459

6683

BLACK SESAME SEEDS

USEBaked products, general alimentary products. Great to garnish.

INGREDIENTSDark sesame seeds

Codice / Code6852

Sesame seeds are riches in high-fat and has an exceptional taste,

especially if toasted. The black type has a strong taste.

68776876

SESAME SEEDS

USEIt can be add to alimentary preparations to makke snacks, muesli

and breakfast preparations.

INGREDIENTSSesame

Codice / Code291

Sesame seeds are riches in high-fat and has an exceptional taste,

especially if toasted.

292293

4867

83

SEEDS


SEEDS


LEGUMES


25kg BIO

83

RED AZUKI

USEThey can be used alone or in combination with other

legumes/cereals to prepare soups.

INGREDIENTSRed Azuki

Codice / Code427

They are particularly diuretic, very rich in unsoluble and soluble fiber,

including probiotic fiber: inulin and pectin (partly fermented from

bacterial flora with the production of important fatty acid, propionic

and butyric).

5396660

IVORY TEFF GRAIN


INGREDIENTSTeff

Codice / Code10002

Teff or tef is a cereal coming from Eritra and Ethiopia. It is similar to

amaranth but smaller: is not 1 millimeter of diameter. In fact, with just

a bunch, it grows just a whole field.

DARK PUMPKIN SEEDS


INGREDIENTSPumpkin seeds

Codice / Code5145

They contain a high protein amount, carbohydrates, high-fat and

mineral salts. The dark pumpkin seeds, compared to the light ones, are

more tasty.

84

LEGUMES


25kg BIO

LEGUMES


10Kg BIO25kg BIO

LEGUMES


10Kg BIO

25kg BIO

84

BLACK CHICKPEAS

USEThey can be used with soups, broth, main courses dressing, as side

dish with your second course.

INGREDIENTSBlack chickpeas

Codice / Code4846

They are a Meditarrean type of chickpeas, growing in the Barese

murgia. Their taste and nutritional characteristics are similar to those

of common chickpeas but richer in iron.

66636664

6665

CHICKPEAS

USEThe y can be used to make stews, alone or in combination with other

legumes or cereals.


Codice / Code300

Chickpeas are legumes among the most digerable, probably why they

encourage stomach acid and pancreas. They are plenty of group B

vitamines eand phosphorous (perfect to who do intelectual activities).

302303

6662

GREEN AZUKI


legumes/cereals to prepare soups.

INGREDIENTSGreen Azuki

Codice / Code701

They are particularly diuretic, very rich in unsoluble and soluble fiber,

including probiotic fiber: inulin and pectin (partly fermented from

bacterial flora with the production of important fatty acid, propionic

and butyric).

5426661

85

LEGUMES


25kg BIO

LEGUMES


10Kg BIO25kg BIO

LEGUMES


10Kg BIO

25kg BIO

85

CANNELLINI BEANS


legumes/cereals.

INGREDIENTSCannellini beans

Codice / Code366

They are Tuscany beans, with an elounged shape and a shiny white

color.

560561

4849

ITALIAN BORLOTTI BEANS


legumes/cereals.

INGREDIENTSBorlotti beans

Codice / Code365

They are common beans with more or less dappled red skin, it is a type

always used in the North of Italy.

557558

6667

DECORTICATED CHICKLING VETCH

USEThe y can be used to make stews, alone or in combination with other

legumes or cereals.

INGREDIENTSCicerchie

Codice / Code5376

They are Lathyrus sativus seeds, an Asian leguminous.

37286666

86

LEGUMES


10Kg BIO

25kg BIO

LEGUMES


25kg BIO

LEGUMES


25kg BIO

86

RED BEANS


legumes/cereals.

INGREDIENTSRed beans

Codice / Code550

They are really energetics, rich in fiber and characterized by floury

texture.

5516670

BLACK EYED BEANS

USEThey are usually used combined to meat dishes, as well as to other

legumes and cereals.

INGREDIENTSBlack Eye Beans

Codice / Code847

They are widely growing in Campania, Marche and Umbria; they have

a delicious taste, perfectly keeping the cooking.

8486669

BLACK BEANS

USEThey are usually used combined to meat dishes, as well as to other

legumes and cereals.

INGREDIENTSBlack beans

Codice / Code553

They are a South American (Mexico) variety, now growing all around

the world. They are characterized by a delicate taste, almost sweet.

554555

6668

87

LEGUMES

Peso / Weight Note500g500g BIO5Kg

5Kg BIO

25kg25kg BIO

LEGUMES


10Kg BIO25kg BIO

LEGUMES


10Kg BIO

25kg BIO

87

DECORTICATED RED LENTILS


legumes/cereals.

INGREDIENTSRed lentils

Codice / Code426

Hulled red lentils are the seed, without the peel, of an annual plant

coming from Asia and Mediterranean, compared to common ones, they

are more digerable and fast to cook.

545546

4855

BLACK BELUGA LENTILS

USEThey are great to prepare soups and broth.

INGREDIENTSBlack lentils

Codice / Code6208

Tasty and versatile, they are characterized by low-fat index and high-

protein/fiber level. The name Beluga comes from the precious caviar

which these lentils look like.

534266716672

6512

7306

BROAD BEANS


legumes/cereals.

INGREDIENTSFava beans

Codice / Code2547

Beans are very delicious legumes and essentially rich in mineral salts:

potassium, magnesium, iron, selenium, copper and zinc. They

containes also protein, vitamins and fiber. They are among the less

calorics with a carbos level lower than the average.

53953031

4437

88

LEGUMES


10Kg BIO

25kg BIO

LEGUMES


10Kg25kg

LEGUMES


10Kg BIO

25kg BIO

88

CHOPPED GREEN PEAS


legumes/cereals.

INGREDIENTSPeas

Codice / Code658

Like all legumes, also dried peas, added to cereals are a complete and

balanced food.

659660

6674

LUPINO BEANS

USEThey must be consumed after being cooked.

INGREDIENTSLupins

Codice / Code4591

Lupins are high-energetic legumes, entirely used in the Mediterranean

diet.

482548264827

SMALL GREEN LENTILS


legumes/cereals. Quantity water/legume: 2/1.

INGREDIENTSGreen Lentils

Codice / Code429

They are essentially rich in sugar and protein, also iron, used to heal

anemia and exhaustation; lentils are among the most digerable

legumes.

661662

6673

89

LEGUMES


25kg BIO

LEGUMES


10Kg BIO25kg BIO

LEGUMES


25kg BIO

89

TOFU YELLOW SOY

USEIt can be used alone or in combination with other legumes/cereals.

INGREDIENTSSoy

Codice / Code2572

Compared to the common soy, this type, is different cause to a higher

protein level.

4860

YELLOW SOY


INGREDIENTSSoy

Codice / Code2091

Soy is the only legume to have an almost complete amino acid context.

547548549

4858

DECORTICATED SOY

USEIt is great to prepare soups and tempeh.

INGREDIENTSSoy

Codice / Code2875

Yellow soy without its external tegument, is really protein and easier

to cook.

4859

90

LEGUMES


25kg BIO

STARTCH

Peso / Weight Note500g NoGluten25kg NoGluten

STARTCH


5Kg BIO25kg BIO

25kg NoGluten6736

6511

90

CORNSTARCH

USEIt is perfect to thicken sauces, soups, sweets, ice creams and

compotes.

INGREDIENTSCorn

Codice / Code678

Complex carb which is the energetic subtance of corn.

59722560

2548

DEGLUTENISED WHEAT STARCH


compotes.

INGREDIENTSWheat

Codice / Code6896

It is obtained from wheat without gluten.

7523

BLACK SOY


INGREDIENTSBlack soybean

Codice / Code3315

Soy is the only legume to have an almost complete amino acid context.

The black one is richer in protein.

48626782

91

STARTCH


STARTCH


20kg BIO

STARTCH


25kg BIO

91

POTATO FLOUR


compotes. It is used to improve smoothness.

INGREDIENTSPotatoes

Codice / Code989

It is produced by cooking potatoes and cosequently mechanical

division.

49824983

RICE STARCH


compotes.

INGREDIENTSRice

Codice / Code679

Complex carb which is the energetic subtance of rice.

25494965

MODIFIED CORN STARCH E1442

USEIt is perfect to cold thicken creams.

INGREDIENTSWaxy starch

Codice / Code28129

Waxy starch with high assimilation and blinding capacity.

92

STARTCH


10Kg BIO

25kg BIO

NUTS


NUTS


22.68Kg BIO

92

CHOPPED CASHEWS

USEPerfect for when you are starving.

INGREDIENTSRaw cashew nuts

Codice / Code4307

Cashews comes from Brasil, they are Western Anacardium seeds, plant

from the Anacardiacee family. The name comes from their shape:

similat to an upside down heart.

48896690

WHOLE CASHEWS


INGREDIENTSCashews

Codice / Code7150

Cashews comes from Brasil, they are Western Anacardium seeds, plant

from the Anacardiacee family.

7146

6737

BULGUR

USEPut it in a small pan and pour boiling water, for a double volume

compared to the bulgur quantity.

INGREDIENTSBulgur

Codice / Code460

Bulgur is made from durum wheat, while in the USA is more usual

produced from common wheat (but less quality). It is a Turkish

speciality similar too cous cous.

461462

463

93

NUTS


10kg

25kg

NUTS


25kg BIO

NUTS


25kg

93

ROASTED SALTED PEANUTS

USEThey are completely appropriate to be eaten alone, and also to

prepare creams or peanuts tempeh.

INGREDIENTSToasted and salted peanuts

Codice / Code6857

Peanuts are fine oily seeds because they are rich in protein, vitamins E

(tocopherol) but mostly high mono-unsaturates fats.

68686867

NATURAL PEELED PEANUTS

USEThey are completely appropriate to be eaten alone, and also to

prepare creams or peanuts tempeh.

INGREDIENTSPeeled raw peanuts

Codice / Code4050

Peanuts are fine oily seeds because they are rich in protein, vitamins E

(tocopherol) but mostly high mono-unsaturates fats.

67876788

ROASTED SALTED CASHEWS


INGREDIENTSToasted and salted cashews

Codice / Code6844

Cashew has a smooth surface, thin and fragile, with a pigmentation

from yellow to bright red, and a pulpy but fibrous mass. The " almond

or cashew's hazelnut" (the real fruit) is a kidney-shaped walnut with

an hard bran, containing an oily and edible seed.

68647153

7149

94

NUTS


5Kg

10kg25kg

25kg Italiane

NUTS


NUTS


94

SWEET RAW WINGS

USEThey are used to make any kind of product giving a more bitter

taste.

INGREDIENTSarmelline

Codice / Code7319

Armelline are almonds coming from the apricot kernel.

BITTER PEELED APRICOT KERNELS


taste.


Codice / Code7323

Armelline are almonds coming from the apricot kernel. They are

characterized by amygdalin, a substance that gives a bitter taste.

Peeled version is more concentrated and doesn't leave unpleasant

traces of protein in dough.

7317

7322

68667316

RAW BITTER APRICOT KERNELS


taste.


Codice / Code3012

Armelline are almonds coming from the apricot kernel. They are

characterized by amygdalin, a substance that gives a bitter taste.

50015002

6244

95

NUTS


NUTS


NUTS


95

PRALINED CHOPPED HAZELNUTS

USEPerfect for sweets, alimentary and gastronomic products.

INGREDIENTSHazelnuts, sugar

Codice / Code6851

Through pralination, an handicraft food processing, dried fruit is

processed and covered with sugar and eventually cocoa. With this kind

of technique you can obtain a ready to eat product or ready to use to

prepare a lot of sweets.

6875

ALMOND GRAINS

USEAlmond grains is mainly used in pastry-making, but it is also

appropriate with main courses and chicken second courses.

INGREDIENTSAlmonds

Codice / Code6593

This grain in obtained by husking and mechanical crushin of ripe

almonds, without adding preservatives and tickeners.

SWEET PEELED APRICOT KERNELS


taste.


Codice / Code7320

Armelline are almonds coming from the apricot kernel. Peeled version

is more concentrated and doesn't leave unpleasant traces of protein in

dough.

7314

96

NUTS

Peso / Weight Note250g BIO10kg18kg

25kg

NUTS

Peso / Weight Note10kg18kg25kg

NUTS

Peso / Weight Note10Kg18Kg25Kg

96

PEELED PISTACHIO GRAINS 2-4MM

USEIt is perfect to garnish sweets, sauces and baked products.


Codice / Code7041

Grain obtained by processing raw pistachio.

70277013

PISTACHIO GRAINS 2-4MM



Codice / Code7040

Grain obtained by processing raw peeled pistachio.

70267012

PISTACHIO GRAINS 1-3MM



Codice / Code2143

Grain obtained by processing raw pistachio.

70397025

7011

97

NUTS


NUTS


NUTS


97

WHOLE SALTED ROASTED MACADAMIA

USEPerfect for when you are starving or to prepare sweets.

INGREDIENTSMacadamia

Codice / Code7312

Macadamia walnuts are Australian dried fruit. These fruits are

characterized by high-fat level and lots of vitamins (A and B group),

mineral salts (calcium and phosphorus).

WHOLE TOASTED MECADAMIA



Codice / Code7311




WHOLE MACADAMIA



Codice / Code7310




98

NUTS


25kg

NUTS

Peso / Weight Note1Kg5kg

25Kg

NUTS


25kg

98

ALMONDS STICKS


INGREDIENTSAlmonds

Codice / Code364

Almonds are essentially energetics and mineralisers, they can be

helpful in case of hypercholesterolemia and cough.

70877072

7057

RAW AVOLA ALMONDS 34/36

USEUsed to prepare sweets.

INGREDIENTSAlmonds

Codice / Code7076

Almonds are natural and high-fiber delicacies, vitamins, mineral salts

and proteins.

70617046

SLICED ALMONDS

USEUsed to decorate sweets.

INGREDIENTSAlmonds

Codice / Code1536


and proteins.

70867071

7056

99

NUTS


25kg

NUTS


25kg

NUTS


25kg

99

PEELED ALMONDS CALIFORNIA 27/30


INGREDIENTSAlmonds

Codice / Code7083


and proteins.

70687053

NATIONAL RAW ALMONDS 36/38


INGREDIENTSAlmonds

Codice / Code7080


and proteins.

70657050

NATIONAL RAW ALMONDS 34/36


INGREDIENTSAlmonds

Codice / Code7078


and proteins.

70637048

100

NUTS

Peso / Weight Note1Kg5kg

25Kg

NUTS


25kg

NUTS

Peso / Weight Note500g BIO1kg5Kg BIO

5kg25kg7049

100

PEELED ALMONDS NATIONAL 34/36


INGREDIENTSPeeled almonds

Codice / Code1547

Almonds are essentially energetics and mineralisers, they can be

helpful in case of hypercholesterolemia and cough.

70792576

7064

PEELED ALMOND CRUMBS

USEUsed to decorate sweets.

INGREDIENTSAlmonds

Codice / Code7088


and proteins. Almond's crumbs are obtained by processing whole

almonds.

70737058

PEELED ALMONDS D'AVOLA 34/36


INGREDIENTSAlmonds

Codice / Code7077


and proteins.

70627047

101

NUTS


25kg

NUTS


25kg

NUTS


5Kg BIO

101

ITALIAN SHELLED ALMONDS


INGREDIENTSShelled almonds

Codice / Code960


and proteins.

961962

963

SHELLED ALMONDS CALIFORNIA 27/30


INGREDIENTSAlmonds

Codice / Code7082


and proteins.

70677052

PEELED ALMONDS NATIONAL 36/38


INGREDIENTSAlmonds

Codice / Code7066


and proteins.

7051

102

NUTS


NUTS


NUTS


102

PEELED ALMOND BLEND FLOUR


taste.

INGREDIENTSPeeled sweet almonds, peeled bitter almonds (5%)

Codice / Code3123

They are a type of almond rich in amygdalin, which cause the bitter

taste.

BITTER ALMOND BLEND FLOUR


taste.

INGREDIENTSSweet almonds, bitter almonds (5%)

Codice / Code3122


taste.

BITTER ALMOND BLEND


taste.

INGREDIENTSSweet almonds, bitter almonds (5%)

Codice / Code2147


taste.

103

NUTS


NUTS


NUTS


5Kg BIO10kg

25kg

103

7143

7138

WHOLE RAW NATIONAL HAZELNUTS



Codice / Code964

From a nutritional point of view they are low in carbos, rich in vitamin

A, PP, group B, mineral salts (zinc, copper, iron, phosphorus) and poly-

unsaturated Omega 3 oils.

965966

967

HAZELNUTS GRAINS

USEThey can be used in soups, yogurt or to prepare sweet and salted

baked products (5-10%).


Codice / Code2782

It is obtained by toasting and consequently crushing hazelnuts.

MIXNUT (MIX OF NUTS)


INGREDIENTSCashews, almomds, raisin, walnuts, hazelnuts, pistachios,

macadamia

Codice / Code8259

Blend of dried mixed fruit

8249

104

NUTS


NUTS


NUTS


104

WHOLE PEELED TOASTED HAZELNUTS



Codice / Code7144

Picked up from the kernel of an Asian plant. They are rich in vitamins

A, C, E, of group B. You can use them natural or toasted in salads, soups

and yogurt, or to prepare sweet or salted baked products.

7139

WHOLE TOASTED TGT PEELED HAZELNUTS



Codice / Code7142




7137

WHOLE RAW HAZELNUTS TGT



Codice / Code7141




7136

105

NUTS


5Kg BIO

NUTS

Peso / Weight Note1Kg Tipo C

10Kg Tipo C

NUTS


10Kg

105

BRAZILIAN SHELLED WALNUTS

USEThey are used in the "torroni", chocolate, cakes, creams and ice-

creams.

INGREDIENTSWalnuts

Codice / Code7135

Walnut's fruits, come from an Armenian and Persian plant. They are

used in nougats, chocolate, cakes, creams and ice creams. They are also

used to produce a typical spirit, the nocino.

7125

EASTERN EUROPEAN SHELLED NUTS


creams.

INGREDIENTSWalnuts

Codice / Code7132




7120

TOASTED HAZELNUTS

USEThey can be used in soups, yogurt or to prepare sweet and salted

baked products (5-10%).

INGREDIENTSToasted hazelnuts

Codice / Code1809

They are are picked up from the kernel (Corylus Avellana) and

consequently toasted.

969970

971

106

NUTS


10Kg

NUTS

Peso / Weight Note1kg Tipo A

10kg Tipo A10Kg Rottame grande10Kg Rottame piccolo

NUTS

Peso / Weight Note1kg Tipo A1kg Tipo B

10kg Tipo A

10kg Tipo B

106

EASTERN EUROPEAN SHELLED WALNUTS


creams.

INGREDIENTSWalnuts

Codice / Code7128




71317118

7119

CHILEAN SHELLED LIGHT WALNUTS


creams.

INGREDIENTSWalnuts

Codice / Code7126




711471157116

CALIFORNIA SHELLED WALNUTS


creams.

INGREDIENTSWalnuts

Codice / Code7127




7117

107

NUTS

Peso / Weight Note250g BIO1kg Tipo B5Kg BIO

10kg Tipo A

10kg Tipo B

NUTS


10kg

NUTS

Peso / Weight Note100g BIO800g5Kg BIO

25Kg

107

ITALIAN PINE NUTS

USEThey are perfect to prepare sweet and salted baked products.

INGREDIENTSPine nuts

Codice / Code1986

Delicious organic Italian (Sicily) pine nuts, are perfect to prepare sweet

or salted baked products.

71094893

7097

PECAN CALIFORNIA SHELLED WALNUTS


creams.

INGREDIENTSWalnuts

Codice / Code7134

Picked up from the kernel of an Asian plant. They are rich in vitamins

A, C, E, of group B. You can use them natural or toasted in salads, soups

and yogurt, or to prepare sweet or salted baked products.

7123

7122

ITALIAN SHELLED NUTS


creams.

INGREDIENTSShelled walnuts

Codice / Code2094




71334892

7121

108

NUTS


NUTS

Peso / Weight Note800g10Kg25kg

NUTS


108

SLICED PISTACHIO

USEThey are great to garnish cakes, cookies, creams and ice-creams.


Codice / Code26

Shelled pistachio, peeled and naturally cut.

PINE NUTS SIBERIA CALIBER 950



Codice / Code7110

Pine nuts are edible seeds coming from some type of pine. With a high-

protein level. Kept in a fresh and dry place, away from light and

eventually in the fridge they are preserved till 34 months.

71047098

FIRST CHOICE MEDITERRANEAN PINE NUTS



Codice / Code7108

Pine nuts are edible seeds coming from some type of pine. With a high-

protein level. Kept in a fresh and dry place, away from light and

eventually in the fridge they are preserved till 34 months.

7096

109

NUTS


NUTS


NUTS

Peso / Weight Note10kg18kg25Kg

109

SHELLED PISTACHIO FROM ETNA

USEThey are great to garnish sweets, sauces and baked products.


Codice / Code7034

Pistachios are fruits coming from a Middle Eastern tree. They are used

to decorate cakes, prepare honey brittles and, crushed, to made

biscuits, creams and ice creams.

70207006

RAW SHELLED PISTACUI 22-24 OPEN MECHANICALLY



Codice / Code7016




SALTED TOASTED SHELLED PISTACHIO 22-24 OPEN MECHANICALLY



Codice / Code7045




70317017

110

NUTS


NUTS

Peso / Weight Note250g BIO25Kg

NUTS


110

SHELLED PISTACHIO FROM MAWARDI



Codice / Code7036




70227008

ITLIAN WHOLE SHELLED PISTACHIO

USEThey are great to garnish cakes, cookies, creams and ice-creams.


Codice / Code2144

From a nutritionall point of view they are a real treasure of high-

nutritional profile substances.

7005

GREEK SHELLED PISTACHIO



Codice / Code7038




7010

111

NUTS


NUTS


NUTS


111

SHELLED PISTACHIO FIRST CHOICE



Codice / Code7033




7019

SHELLED PEELED PISTACHIO FROM MAWARDI



Codice / Code7037




70237009

PEELED PISTACHIO FROM ETNA



Codice / Code7035




70217007

112

NUTS


NUTS CREAM

Peso / Weight Note500g BIO&Sicilia

NUTS CREAM

Peso / Weight Note500g BIO&Sicilia

112

HAZELNUT PASTE

USETo make ice cream, creams and cakes.


Codice / Code2146

It is obtained by processing Sicilian hazelnuts with mechanical

methods.

ALMOND PASTE


INGREDIENTSAlmonds

Codice / Code2145

It is obtained by processing Sicilian almonds with mechanical methods.

SHELLED PISTACHIO FIRST CHOICE IRAN



Codice / Code7032

Shelled chosen pistachios of Iran.

70187004

113

NUTS CREAM


NUTS CREAM


VEGETABLES IN POWDER


1Kg20kg

25kg BIO

113

7520

6789

DEHYDRATED BEETROOT POWDER

USEIt is perfect to color doughs from 2 to 5% of flour weight. Using

beetroot in powder you can make pizza doughs, bread, focaccia

bread but also sweets.

INGREDIENTSDried fresh beetroot

Codice / Code3706

It is produced by low-temperature dehydrating fresh beetroot.

60664761

8194

SICILIAN PISTACHIO PASTE



Codice / Code2148

It is obtained by processing Sicilian pistachios with mechanical

methods.

NUTS PASTE


creams.

INGREDIENTSWalnuts

Codice / Code5181

It is obtained by processing Sicilian walnuts with mechanical methods.

114





250g BIO1Kg BIO1kg


Peso / Weight Note250g BIO1Kg1Kg BIO

5Kg BIO25kg BIO6751

114

CARROT POWDER

USEIt is great to prepare baked products, soups and creams at 5%.

INGREDIENTSCarrot

Codice / Code3079

This flour is produced by drying and grinding of fresh organic carrots,

without adding any other ingredient.

183286070

4921

DEHYDRATED BASIL POWDER

USEIt is great to give a long-preservation taste.

INGREDIENTSBasil

Codice / Code6067

This product is made by simply drying and consequently grinding the

fresh fruit. Slow dessication with hot air mantains vitamins and

enzymes that with a forced dessication should be deactivated.

652567987522

DEHYDRATED BASIL LEAVES

USEIt is great to prepare baked products, soups and creams.

INGREDIENTSBasil

Codice / Code6068

This product is made by simply drying the fresh fruit. Slow dessication

with hot air mantains vitamins and enzymes that with a forced

dessication should be deactivated.

7521

115







20kg BIO

115

POTATOE POWDER

USEIt is used to prepare baked products, soups, creams, fresh and dry

pasta. Quantity needed 1-2%.

INGREDIENTSPotatoes

Codice / Code377

It is a flour obtained by dessicating and grinding fresh organic

potatoes.

3796726

ONION POWDER


INGREDIENTSOnion

Codice / Code6537

Natural onion without adding sugar, colorants and preservatives. A

new product made thanks to the cold dehydration.

6790

PURPLE CARROT POWDER

USEIt is great as baked products or creams natural colorant.

INGREDIENTSFresh purple carrot

Codice / Code28797

Dryed and powdered fresh carrots. Purple carrot is rich in

anthocyanins, natural antioxidative.

28796

116







20kg BIO

116

DEHYDRATED SPINACH POWDER

USEIt is used to prepare creams, pasta, stuffings for tortellini and ravioli.

Quantity needed just 25/30g each kg of flour.

INGREDIENTSSpinach powder

Codice / Code1917

It is a flour made by dessicating and grinding fresh Italian spinaches.

183334960

6758

DEHYDRATED SPINACH FLAKES

USEIt is used to prepare creams, pasta, stuffings for tortellini and ravioli.

Quantity needed just 25/30g each kg of flour.

INGREDIENTSSpinaches

Codice / Code6059

They are dehydrated spinaches without colorants, preservatives and

sugar.

7511

DEHYDRATED PARSLEY POWDER


INGREDIENTSParsley

Codice / Code6053

This powder is extracted by simply low-temperature dessicating fresh

parsley.

7481

117

SPICES


SPICES

Peso / Weight Note100g BIO500g BIO

SPICES


117

CINNAMON POWDER

USEIt is used to prepare meat, baked products, chocolate and pastry

creams.

INGREDIENTSCinnamon powder

Codice / Code6234

Native of Sri Lanka, compared to other types of spicies, is extracted

from the stem and twigs without bark.

6235

STAR ANISE

USEIt gives a delicious taste to sauces, roasts, dips, salads and sweets.

INGREDIENTSStar anice seeds

Codice / Code6962

Star anice seeds (illicium verum) come from an evergreen tropical tree

in Oriental Asia.

7094

ANISE (SEEDS)

USEThey give a delicious taste to sauces, roasts, dips, salads and sweets.

INGREDIENTSAnise seeds

Codice / Code6225

They are very aromatic seeds that stimulate digestion and diuresis.

6224

118

SPICES


SPICES

Peso / Weight Note100g250g BIO500g500g Top Quality1Kg BIO1Kg

5Kg BIO25kg BIO

SPICES


118

49804981

WHOLE TURMERIC

USEIt is used in a lot of Oriental dishes to give taste and flavor.

INGREDIENTSEntire turmeric

Codice / Code6159

Spice obtained by dessicating and grinding the turmeric rhizome

(longa turmeric). Compared to the powder version it has a strong taste

and higher humidity.

7302

TURMERIC POWDER

USEIt can be used to make dishes with vegetables, legumes, cereals and

sauces.

INGREDIENTSTurmeric powder

Codice / Code6060

Spice obtained by dessicating and grinding the turmeric rhizome

(longa turmeric).

518918292182933940

7512

CARDAMOM (AEEDS)

USEThey are used to improve the taste of legumes, cabbages, potatoes

and soups.

INGREDIENTSCardamom seeds

Codice / Code7300

It is one of the finest existing spicies, after saffron and vanilla.

61547301

119

SPICES


SPICES


SPICES


119

PAPUA MACIS WHOLE FLOWER

USEPerfect as spice and also as decoration.

INGREDIENTSPapua Macis Flowers

Codice / Code7473

Macis (also called mace or nutmeg flower) is a culinary spice, coming

from Molucche Islands.

7472

TONKA BEANS

USEThey are used in small quantities to spice creams, chocolate and

ganache.

INGREDIENTSTonka beans

Codice / Code2301

They are smooth and brown when fresh, but becoming black and

wrinkled after dessicated. They have a pleasant exotic taste similar to

vanilla when grated (flavour is determined by a substance called

coumarine).

SWEET CURRY POWDER

USEIt is used to give taste to rice, vegetables and meat.

INGREDIENTSMustard seeds, coriander, turmeric, cumin, fenugreek, salt, garlic,

ginger, paprika, chilli

Codice / Code6236

Curry (or masale in the place of origin) is a blend of aromatic herbs

widely popular in the Orient.

6237

120

SPICES


SPICES


SPICES


120

LICORICE LOGS

USEAs snack or to prepare drinks.

INGREDIENTSNatural licorice, brown sugar (10%)

Codice / Code6157

Licorice-swirlies are delicious, entirely produced with concentrated

licorice juice without aromas, colorants and preservatives.

7303

SAFFLOWER FLOWERS

USECartamo is used raw in salads or to give more texture to yogurt and

creamy snacks.

INGREDIENTSCartamo

Codice / Code7471

Safflower is also known and commercialized with the name of

zafferanone. Safflower powder taste is similar to saffron, but is surely

less strong.

7470

GOUND PAPUA MACIS FLOWER

USEUse it to give taste to meat or fish preparations.

INGREDIENTSPapua Macis Flowers

Codice / Code7475

Macis (also called mace or nutmeg flower) is a culinary spice, coming

from Molucche Islands.

7474

121

SPICES

Peso / Weight Note15g50g BIO1Kg BIO

SPICES


SPICES


121

BLACK SEPIA POWDER

USEPerfect as colorant and to improve the taste.

INGREDIENTSSquid ink

Codice / Code6061

It is extracted by dessicating squid ink.

7513

SPICE BLEND FOR GERMAN BREAD

USELightly crumble the mixture with a mortar and blend with flour. 8g

are enough for 1kg of flour.

INGREDIENTSWild fennel, Kummel, coriander and anise

Codice / Code7631

Special blend of species perfect to produce a genuine German bread.

7632

LICORICE POWDER

USEIt is great to prepare cakes, ice creams, cookies, spirits, drinks,

candies and sweets.

INGREDIENTSNatural licorice in powder

Codice / Code2347

So scented and delicious. With just 10% of sugar.

69166917

122

SPICES

Peso / Weight Note100g250g1Kg BIO

1kg

SPICES


SPICES


15kg BIO

122

DEHYDRATED NETTLE IN POWDER

USEIt is used to prepare salted baked products and give taste and color.

INGREDIENTSNettle

Codice / Code3663

This unfindable flour is obtained by dessicating fresh nettles and

consequent mill.

62316756

DEHYDRATED OREGANO POWDER

USEPerfect to give taste to pizza, tomatoes, peperoni and courgettes.

INGREDIENTSOregano

Codice / Code6063

It gives a pleasant fresh and balsamic aroma.

7517

DEHYDRATED OREGANO LEAVES

USEPerfect to give taste to pizza, tomatoes, peperoni and courgettes.

INGREDIENTSOregano

Codice / Code6062

It gives a pleasant fresh and balsamic aroma.

67996800

7514

123

SPICES


1Kg BIO

SPICES


SPICES


123

LONG PEPPER

USEIt is great with desserts: chocolate, sweet milk and any fruit.

INGREDIENTSLong pepper

Codice / Code6160

Little used to cook in Europe, but a lot in Asia and North Africa; it

recalls black pepper, but has an hotter and aromatic taste.

182197308

TIMUT PEPPER

USEIt is great with fish, artichokes, asparagus but also sweets.

INGREDIENTSTimut pepper

Codice / Code7477

Timut born in Nepal from a medium stem tree, with thorny branches

ans small lemon-smelling leaves, aromatic basil and a little bit of mint.

7476

PAPRIKA POWDER

USEIt can be used as dressing for fish and meat, added to broth, pureed

soups and soups.

INGREDIENTSChili pepper

Codice / Code6064

Paprika is a great spice coming from a particular kind of chili, that has

been dessicated on valuable woods.

62386531

7455

124

SPICES


SPICES

Peso / Weight Note100g500g1kg

SPICES


124

DEHYDRATED TOMATO POWDER

USEIt is used to prepare soups, sauces, blend of aromatic spices, gravies

and juices.

INGREDIENTSTomato

Codice / Code4270

Tomato powder is obtained from the fresh product, matured under the

sun, has a very condensed taste: 1kg of flour correspond to about

13,6kg of fresh tomatoes.

6757

PINK PEPPER

USEIt matches with white meat and fish.

INGREDIENTSPink pepper

Codice / Code6158

This spice is improperly called pink pepper, even though it is not

coming from the same pepper plant (Piper Nigrum), but picked up

fromSchinus molle, an evergreen Amerivan tree.

182227362

BLACK PEPPER POWDER

USEIt is used to give taste to white and red meat, fish and sauces.

INGREDIENTSBlack pepper

Codice / Code6065

A bit spicy and very strong.

7518

125

SPICES


SPICES


SPICES


125

DEHYDRATED ARUGULA LEAVES

USEPerfect to prepare baked products, soups and creams.

INGREDIENTSRocket

Codice / Code6056

This flour is made by dessicating the fresh fruit and consequiently

milled.

7498

DEHYDRATED ROSEMARY LEAVES


INGREDIENTSRosemary

Codice / Code6054


milled.

7484

DEHYDRATED RHUBARB

USELeaves use is not suggested due to their high level of oxalic acid.

INGREDIENTSRhubarb

Codice / Code6164

Rhubarb is rich in mineral salts including calcium, iron, phosphorus,

magnesium, manganese, potassium and selenium, in addition to

viamins B1, B2, B3, B5, B6, K and J beta-carotene.

126

SPICES


SPICES


SPICES


126

DEHYDRATED SAGE POWDER


INGREDIENTSSage

Codice / Code6058

It is obtained by low-temperature dessicating the fresh vegetable.

7510

SALVIA CONTUSA DEHYDRATED


INGREDIENTSSage

Codice / Code6057

It is obtained by low-temperature dessicating the fresh vegetable.

7500

DEHYDRATED ARUGULA POWDER


INGREDIENTSRocket

Codice / Code6055


milled.

7499

127

SPICES


SPICES

Peso / Weight NoteN.5

SPICES


127

NATURAL VANILLA POWDER

USEPerfect to prepare drinks and sweets.

INGREDIENTSVanilla

Codice / Code2127

Dessicated and crunched vanilla in hulls.

4988

BOURBON VANILLA IN BONES


INGREDIENTSVanilla

Codice / Code2455

Vanilla grown in Madagascar with a strong and round taste.

SPICES FOR WURSTEL

USEQuantity needed: 40g for 10kg of dough. Perfect for vegetal wurstel.

INGREDIENTSGround spices, natural aromas, dextrose

Codice / Code3816

Blend of spices and natural aromas.

128

SPICES


SPICES


SPICES

Peso / Weight Note250g1kg5kg

128

DEHYDRATED GINGER (NO SURFACE SUGAR)

USEPerfect as a snack.

INGREDIENTSIngredients. Ginger, fructose, traces of preservative: sulfur dioxide

(E220)

Codice / Code6843

Fresh ginger candied for long time and cut in small squares.

75646887

VANILLA TAHITENSIS STICKS

USEIt is great to give taste to baked products or to make creams.

INGREDIENTSVanilla

Codice / Code2454

Tahitensis is the finest type of vanilla in the world, it is characterized

by a stronger and more pleasant taste than other variaties (including

Bourbon one). Despite the higher cost, the quantity that you need to

use is smaller.

INDIAN VANILLA IN STICKS


INGREDIENTSVanilla

Codice / Code2466

Vanilla grown in India with a strong and round taste.

129

SPICES


SPICES


SPICES

Peso / Weight Note100g BIO1Kg Premium1Kg BIO

129

GINGER POWDER

USELegumes, fruit, sweets, vegetables, meat stews and cereals.

INGREDIENTSGinger powder

Codice / Code6911

Spice obtained by dessicating and grinding ginger (official Zingiber), an

Oriental plant coming from the Zingiberaceae family (as cardamom).

183116912

DEHYDRATED GINGER FILLETS (WITH CANE SUGAR)

USEWidely used to make sweet baked products.

INGREDIENTSGinger, brown sugar

Codice / Code5561

Ginger cuts in slices and parboiled in sugar syrup and passed in

granulated sugar.

184086696

CANDIED GINGER IN CUBES (NO SUGAR SURFACE)

USEWidely used to make sweet baked products.

INGREDIENTS51,99% ginger, 48% brown sugar

Codice / Code6161

Ginger cuts in slices and parboiled in sugar syrup.

7563

130

SPICES


20Kg BIO

SPICES

Peso / Weight Note100g BIO250g BIO

SPICES


130

DEHYDRATED PUMPKIN POWDER

USETo give more taste.

INGREDIENTSRosemary

Codice / Code6232

Dessicated rosemary in wild, very tasty and smelly.

5367


USETo give more taste.

INGREDIENTSFennel

Codice / Code6226

Natural fennel seeds.

5366


USEWidely used to make salted baked products, creams, filling and to

garnish.

INGREDIENTSPumpkin powder

Codice / Code3077

It is a flour produced by dessicating and grinding fresh pumpkins.

62336759

131

SUGARS


SUGARS


SUGARS


131

ERYTHRITOL CRYSTALS

USEIt is great as sweetener.

INGREDIENTSErythritol

Codice / Code6240

Erythritol (a polyhydric alcohol like maltitol, mannitol and isomalt), is

a chemical compound in between alcohol and a carbohydrate (sugar).

6509

DEXTROSE T25

USEit is mainly used to make products softer and facilitate the growth of

baked products.

INGREDIENTSDextrose

Codice / Code6036

It is a monosaccharide (simple sugar) obtained by division (enzymatic

decomposition) of more complex sugar, as for example the starch.

6915

DEXTROSE MONOHYDRATE

USEit is mainly used to make products softer and facilitate the growth of

baked products.

INGREDIENTSDextrose

Codice / Code6023

It is a monosaccharide (simple sugar) obtained by division (enzymatic

decomposition) of more complex sugar, as for example the starch.

6914

132

SUGARS


SUGARS


SUGARS


132

ISOMALT

USEIt can be used to sculpture sugar.

INGREDIENTSSugar

Codice / Code6921

Isomalt is a sweetener extracted from the sugar beetroot, with a

different process compared to the sucrose one (traditional sugar).

Chemically is a polyhydric alcohol, so an alcoholic sugar. It looks and

taste like sugar.

6020

FRUCTOSE POWDER

USEIt is used as sweetener.

INGREDIENTSFructose

Codice / Code6026

It is a valuable substitute to the traditional sugar! Used in all the

preparations that need sweetener.

ICING FRUCTOSE

USEUsed to garnish sweets.

INGREDIENTSFructose

Codice / Code7457

Very subtle fructose is a natural different option to powdered sugar.

7460

133

SUGARS


SUGARS

Peso / Weight Note350g DE37500g DE29500g DE3925kg DE3925kg DE29

SUGARS


25kg

133

POWDERED SUGAR

USEIt is perfect to garnish, decorate, frost and to prepare almond paste,

meringue and shortcrust pastry.

INGREDIENTSSugar

Codice / Code3937

It is a sugar reduced to very fine powder.

22046807

GLUCOSE SYRUP IN POWDER

USEIt is used to prepare ice creams, semifreddo, baked products and

fondant.

INGREDIENTSPowdered glucose syrup

Codice / Code6034

It is obtained from corn starch by an enzymatic treatment.

5473603368256826

MALTITOL

USENatural sweetener with a low caloric level.

INGREDIENTSMaltitol

Codice / Code6029

Maltitol is a sweetener extracted from cereal malt by an industrial

process; compared to sugar, it has a lower-calorific value (50% less)

and a similar sweetness. Being a mass sweetener is used full or partial

replacement of sugar.

7603

134

SUGARS


SUGARS


25kg BIO

SUGARS


134

DARK SUGAR

USEIt is used to sweeten.

INGREDIENTSSugar

Codice / Code6811

Brown sugar with a high treacle substance.

BEETROOT SUGAR

USEGranulated sugar is used to sweeten hot or cold coffee, the or

infusions.

INGREDIENTSBeet sugar

Codice / Code6175

It is a sugar extracted from beetroot root.

62046745

SNOWDROP SNOWFLAKE SUGAR (WATER-REPELLENT)

USEIt is perfect to garnish, decorate, frost and to prepare almond paste,

meringue and shortcrust pastry.

INGREDIENTSDextrose, wheat starch, vegetable fat (palmito, coconut), vanilla

flavoring

Codice / Code6022

It is a powdered sugar fattened with cocoa butter, able not to melt if

put on humid surfaces.

7789

135

SUGARS


20kg BIO

SUGARS


SUGARS


135

INVERTED SUGAR TASTE HONEY

USEIt is used to give softness to baked products, or with ice cream to

turn down the freezing point.

INGREDIENTSPowdered sugar, aroma

Codice / Code6032

Invert sugar, compared to the traditional one has an higher sweetener

power (about 1,2 times more) while, in comparison with the

traditional inverted sugar, is enriched with a natural honey aroma.

7694

GRAIN SUGAR

USEIt is perfect to garnish sweets: croissants, cookies, cakes, brioches,

sweet bread and sweet focaccia etc.

INGREDIENTSSugar

Codice / Code2211

It is a white very raw sugar.

4990

INTEGRAL COCONUT SUGAR

USECoconut sugar substitues granulated sugar, using the same

proportion.

INGREDIENTSCoconut sugar

Codice / Code5788

It is obtained by grinding nectar of coconut flowers.

61086746

6747

136

SUGARS

Peso / Weight Note250g14L

SUGARS


THICKENER


136

AGAR AGAR HIGH CONCENTRATION AND SOLUBILITY

USEIt is great to get gelatinous jams, sauces, fruit juices and pudding.

INGREDIENTSAgar Agar

Codice / Code6812

It is an hydrocolloid (jellylike substance that links water)with a neutral

taste coming from gelidium seaweeds.

59786810

RAW PEARLY SUGAR

USEIt is used to make Waffels.

INGREDIENTSSugar

Codice / Code4120

It is a very fine saccharose sugar with irregular crystals.

5008

INVERTED SUGAR SYRUP

USEThis syrup is great to sweeten baked products giving them more

softness.

INGREDIENTSSugar

Codice / Code6030

It is a sugar subjected to a natural reversal process.

6923

137

THICKENER


THICKENER


THICKENER


137

VEGETABLE KAPPA JELLY

USETo prepare pudding, creams, bavarese. Mix all the dried ingredients

in the maximum quantity of 10kg/kg and bring them to the boil.

INGREDIENTSCarrageenan E-407, potassium chloride E508

Codice / Code8244

Vegetal jelly substituted for the animal one.

MONTERSINO POWDER JELLY - MONTGEL

USETo prepare panna cotta, gelatin and mousse.

INGREDIENTSGelatine

Codice / Code8718

MontGel Professional is a professional and instantaneous jelly in

powder, it is the favorite of the chef Montersino Luca.

KONJAC FLOUR

USEIt is used as thickener, or to make shirataki.

INGREDIENTSGlucomannan powder

Codice / Code2823

It is obtained by processing Konjac, an Oriental root rich in soluble

fiber.

138

THICKENER


THICKENER


THICKENER


25kg

138

SUNFLOWER LECITHIN

USEIt is perfect for making bread, especially panettone, colomba,

croissants and pan-brioches.

INGREDIENTSSunflower Lecithin, wheat flour, tricalcium phosphate

Codice / Code3971

Lecithin is a natural emulsifier extracted from sunflower seeds, it is

made by phospholipids characterized by water-soluble polar head, that

good melts in water, and by two saturates representing the two non-

polar tails, not water-soluble but lipophilic.

65146515

XANTHAN GUM

USEIt is used to turn down the freezing point and improve ice creams

texture.

INGREDIENTSXanthan

Codice / Code6650

It is a polysaccharide obtained by bacterial fermentation of corn

starch.

6191

NEUTRAL GELATINE FOR COLD USE

USEMIx with dry ingredients and then boil it.

INGREDIENTSSugar, water, glucose and fructose syrup, acidifiers: citric acid,

trisodium citrate; thickener: fruit pectin; preservative: potassium

sorbate

Codice / Code8656

Vegetal transparent jelly ready to use.

139

THICKENER


THICKENER


THICKENER


139

NEUTROLACT (MILK CREAM ICE CREAM THICKENERS)

USETo prepare cream ice cream.

INGREDIENTSSugar, fiber, glucose syrup, palm fat, dextrose, maltodextrins, (E410,

E412), citric acid, E471, E472a, milk proteins

Codice / Code8790

Natural blend of thicketeners.

NEUTROFRUIT (FRUIT ICE CREAM THICKENER)

USETo prepare fruit ice cream.

INGREDIENTSSugar, fiber, glucose syrup, palm fat, dextrose, maltodextrins, (E410,

E412), citric acid, E471, E472a, milk proteins

Codice / Code8788

Natural blend of thicketeners.

FLUID SUNFLOWER LECITHIN

USEIt is used to produce baked products, snacks and chocolate bars.

INGREDIENTSSunflower seeds

Codice / Code7399

From a chemical point of view, lecithin is a molecule made by

phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglyceride

and phospholipids, the latter represent main components and

determine the purity level.

7400

140

THICKENER


COCOA


COCOA


140

COCOA BUTTER DROPS

USEIt is perfect to produce sweet baked and not baked products.

INGREDIENTSCocoa butter

Codice / Code4135

This cocoa butter is an healthy alternative to animal fat, has

comparable characteristics. It is perfect to who desires a substitute

with a high-nutritional level and, at the same time, without sacrificing

the taste.

2190

COCOA BUTTER

USEIt is perfect to produce sweet baked and not baked products.


Codice / Code6853

This cocoa butter is an healthy alternative to animal fat, has

comparable characteristics. It is perfect to who desires a substitute

with a high-nutritional level and, at the same time, without sacrificing

the taste.

6878

REFLEX PROFESSIONAL (NEUTRAL GELATINE)

USEIt is used to protect sweets from oxidation, especially fresh fruit.

INGREDIENTSSugar, gelling agent. Carrageenan, carob seeds flour, citric acid and

sodium citrate (acidifiers), maltodextrin

Codice / Code8791

Natural blend of thicketeners and gelling agents.

141

COCOA


COCOA


25kg BIO

COCOA


141

LOW FAT COCOA POWDER 1% FAT

USEIt is perfect to make any type of baked cake and for general to cook

preparations, thanks to its natural dark color.

INGREDIENTSCocoa

Codice / Code6239

Low-fat cocoa and rich in protein and fiber, is the fat most used in

protein and low-carbohydrate diets.

6043

BITTER COCOA POWDER 20/22% FAT

USEIt is mostly used to produce chocolate.

INGREDIENTSCocoa

Codice / Code6228

There are two types of cocoa in powder, a common one and a defatted

one. The first one contains about 20/22% of cocoa butter, while the

defatted one just 10/12%(percentage that change according to the

producer).

49676738

COCOA BUTTER POWDER

USEIt is used to blend chocolate and prepare sweets.


Codice / Code8243

Finest powder of deodorised cocoa butter.

142

COCOA


25kg BIO

COCOA


COCOA


142

WHITE CHOCOLATE (COVER)

USEIt is used to produce chocolate candies, Easter eggs and similar with

great results.

INGREDIENTSRaw brown sugar, cocoa butter, whole powder milk, emulsifiers

Codice / Code2159

This so delicious chocolate is obtained by mixing (conche) cocoa butter

(mechanically extracted from cocoa beans), full-cream milk, raw

brown sugar and natural vanilla.

4974

MILK CHOCOLATE (COVER)


great results.

INGREDIENTSRaw brown sugar, whole powder milk, cocoa butter, cocoa paste,

emulsifiers

Codice / Code2228

This so delicious chocolate is obtained by mixing (conche) cocoa butter

(mechanically extracted from cocoa beans), full-cream milk, raw

brown sugar and natural vanilla.

4973

LEAN CACAO POWDER 10/12% FAT

USEIt is mostly used to produce chocolate.

INGREDIENTSCocoa

Codice / Code6229

There are two types of cocoa in powder, a common one and a defatted

one. The first one contains about 20/22% of cocoa butter, while the

defatted one just 10/12%(percentage that change according to the

producer).

49706739

143

COCOA


COCOA

Peso / Weight Note250g BIO1Kg BIO5Kg BIO1Kg da Forno5Kg da Forno

15kg BIO

COCOA


143

COCOA MASS

USEUsed in pastry shop, ice cream shop, sweet and alimentary industry.

INGREDIENTSCocoa paste

Codice / Code6859

Cocoa mass is produced from breaked, shelled and toasted cocoa

beans. Depending on the type of cocoa mass, it could be used a blend of

cocoa beans with different origin.

41362605

CHOCOLATE CHIPS

USEIt is perfect to produce baked products like brioche, croissants, pain

au chocolate, panettone and pandoro.

INGREDIENTSBrown sugar, cocoa paste, cocoa butter, soy lecithin (emulsifier),

natural vanille (extract)

Codice / Code1652

Enriched your sweets with delicious heat-resistant dark chocolate

drops. They are perfect to prepare baked products as brioche,

croissant, chocolate bread, panettone, pandoro. The "baked" version is

more resistent during cooking and they don't melt.

2389165446756513

7093

DARK CHOCOLATE (COVER)


great results.

INGREDIENTSCocoa paste (45,8%), raw brown sugar (49,5%), cocoa butter

(9,9%), soy lecithin, natural vanille powder

Codice / Code2118

This very delicious chocolate is made by grinding cocoa beans,

previously fermented, toasted and hulled.

4972

144

COCOA


COFFEE


COFFEE


144

SOLUBLE COFFEE

USEUsed for sweets, creams and drinks.

INGREDIENTSCoffee soluble extract

Codice / Code6856

Coffee is a beverage obtained by grinding seeds of some kinds of

tropical trees coming from Coffea species, part of the Rubiaceae

botanical family, a group of angiosperms which includes more than

600 genres and 13.500 species.

6882

100% ARABICA COFFEE GRAIN

USEIt is perfect to decorate sweets or be home-made toasted at your

house.

INGREDIENTSCoffee

Codice / Code3322

It is a not toasted 100% arabica coffee, a special high-quality variety

with a lower caffeine content than the strong variety.

100% FLAKED COCOA MASS

USEIt is used with great results for ganache and topping creams.

INGREDIENTSCocoa paste 100%

Codice / Code7576

Cocoa mass differs from traditional chocolate due to its ingredients;

chocolate contains also sugar, added cocoa butter, aromas and lecithin,

while cocoa mass is exclusively made from grinded beans.

7577

145

COFFEE


DRIED FRUITS


DRIED FRUITS


145

PINEAPPLE POWDER

USEBaked sweets and creams.

INGREDIENTSPowdered Pineapple

Codice / Code7468

Pineapple fruit is rich in sugar, while the inner central part called

"Gambo" is plenty of fiber and enzymes, of which bromeline is the

most important because facilitates digestion. "Gambo" pineapple has

also diuretics effects, recommended to who has fluid retention in

subcutaneous tissue.

7469

DEHYDRATED ALOE

USEBaked sweets and creams.

INGREDIENTSDehydrated aloe, sugar, preservative: sulphure dioxide, acidity

regulator: citric acid

Codice / Code6155

A real natural tastiness, known since centuries, has a pleasant sweet

taste.

7299

100% ARABICA GREEN GRAIN COFFEE

USEIt is perfect to decorate sweets or be home-made toasted at your

house.

INGREDIENTSCoffee

Codice / Code6222

It is a not toasted 100% arabica coffee, a special high-quality variety

with a lower caffeine content than the strong variety.

29786266

146

DRIED FRUITS


10Kg BIO

DRIED FRUITS


DRIED FRUITS

Peso / Weight Note250g6,8Kg BIO10kg

146

BANANA IN CHIPS

USEThey can be eaten alone, or in combination with yogurt, baked

products or ice cream.

INGREDIENTSBananas, sugar, coconut oil

Codice / Code6845

Banana chips are, apart from delicious, a great potassium source.

68697325

ORANGE POWDER (PEEL)

USEIt is used as natural aroma or preservative.

INGREDIENTSPowdered orange

Codice / Code8195

Bongiovanni powdered orange, is produced by simply dehydrating

fresh oranges, without additives, colorants and preservatives.

8196

CANDIED ORANGE (CUBETTI)

USEIt is essential to prepare some of the most famous Italian sweets.

INGREDIENTSOrange rind, glucose-fructose syrup of corn, brown sugar, lemon

juice

Codice / Code4308

Candied fruit is obtained by cooking peel for long time in a syrup made

from sugar and glucose. The etymology of the verb candy has origin

from the qandat Arab, that is sugar.

66924890

147

DRIED FRUITS


DRIED FRUITS


10kg25kg

DRIED FRUITS


10kg25kg

147

7336

COCONUT RAPE FINE LOW FAT (FAT <45%)

USEIt is perfect to decorate sweets or to be used in a lot of ways such as

with milk, yogurt and similar products.

INGREDIENTSCoconut

Codice / Code7354

Dried coconut in small flakes and low-fat.

73507346

7341

COCONUT CHIPS SLICED

USEGreat to decorate orwith milk in the morning.

INGREDIENTSCoconut

Codice / Code6846

Dehydrated coconut and cut in small flakes.

687073427337

CHERRY POWDER

USEGreat to prepare baked products, drinks, sweets, desserts and as

sweetener.

INGREDIENTSPowdered cherry

Codice / Code7466

The typical sweet cherry taste made it one of the most loved fruit also

cause it contains few calories. With this powder you can let your

creativity go preparing great sweets and desserts.

7467

148

DRIED FRUITS

Peso / Weight Note200g400g500g BIO

800g

10kg

25kg

DRIED FRUITS

Peso / Weight Note200g400g500g BIO800g10kg25Kg

DRIED FRUITS

Peso / Weight Note250g BIO500g1kg

11.34kg BIO

148

DEHYDRATED CRANBERRIES

USEGreat ingredient for muesli, yogurt and sauces.

INGREDIENTSCranberries, brown sugar, vegetal oil

Codice / Code6102

Cranberries comes from the same species, but are a different type, of

red blueberries.

61627295

6905

COCONUT RAPE MEDIUM FAT (FAT> 45%)



INGREDIENTSCoconut

Codice / Code7353

Dried coconut in medium flakes and rich in fats.

7349555073457340

7335

7339

7334

COCONUT RAPE FINE FAT (FAT> 45%)



INGREDIENTSCoconut

Codice / Code7352

Dried coconut in small flakes and rich in fats.

73485549

7344

149

DRIED FRUITS


18,16Kg BIO

DRIED FRUITS


DRIED FRUITS


10Kg BIO

149

CANDIED LEMONS(CUBES)

USEEssential ingredient to prepare cassate or pastiere, also eaten as

dessert.

INGREDIENTSCorn syrup, lemon rinds

Codice / Code4309

Lemon candies are obtained by cooking peel for long time in corn

syrup.

48916695

RASPBERRY POWDER

USEThe dose is 15g of product for 500g of flour.

INGREDIENTSFresh raspberries, maltodextrins

Codice / Code28812

Dryed and powdered fresh raspberries. Raspberries are rich in

anthocyanins, natural antioxidants.

28811

DEHYDRATED GOJI BERRIES

USEThey are appropriate in sweet and salted preparations.

INGREDIENTSGoji berries

Codice / Code6101

Goji berries are Tibetan fruits very similar to an elongated cherry,

plenty of vitamin C, vitamins of group B and antioxidants. They have a

delicious taste that remembers blueberry and raspberry.

6791

150

DRIED FRUITS


DRIED FRUITS


DRIED FRUITS


150

DEHYDRATED WHITE MULBERRIES

USEThey can be eaten as snack, mixed with muesli, blended or in the

salad.

INGREDIENTSMulberries

Codice / Code6156

White mulberries are rich in iron, calcium and vitamin C!

LEMON POWDER (JUICE)

USEIt is used to give taste to sweets and extend preservation (in

alternative to citric acid).

INGREDIENTSLemon, maltodextrins

Codice / Code8197

Juice of natural dehydrated lemon.

8198

LEMON POWDER

USEEssential ingredient to prepare cassate or pastiere, also eaten as

dessert.

INGREDIENTSFresh lemon syrup

Codice / Code7464

Bongiovanni powdered lemon, is produced by simply dehydrating

fresh lemons, without additives, colorants and preservatives.

7465

151

DRIED FRUITS

Peso / Weight Note250g BIO1kg

DRIED FRUITS


DRIED FRUITS


151

NATURAL SLICED PAPAYA

USEIt is perfect when you're starving.

INGREDIENTSPapaya cubes, sugar, sulphites

Codice / Code7788

Papaya is known and appreciated for its digestive properties and a

high level of vitamin C.

7787

PAPAYA DEHYDRATED IN CUBES

USEIt is perfect when you're starving.

INGREDIENTSPapaya cubes, sugar, sulphites

Codice / Code6149

Papaya is known and appreciated for its digestive properties and a

high level of vitamin C.

7307

MULBERRY MORE

USEPerfect as snack or to decorate.

INGREDIENTSBlackberries

Codice / Code7427

Mulberries are the fruit of the Moracee plant. Main varieties of this

plant are the black mulberry and the white mulberry. They contain

antioxidant properties and able to reduce free radicals activity.

7388

152

DRIED FRUITS


DRIED FRUITS

Peso / Weight Note200g400g800g10kg

DRIED FRUITS

Peso / Weight Note200g250g400g

800g10kg

12.5kg7204

6874

152

GRAPE PASSOLINA CURRANT SULTANA

USEIt can be eaten raw, in combination with yogurt, in baked products

or with ice-cream.

INGREDIENTSRaisin

Codice / Code7229

It is subjected to a natural drying.

68507220

7252

CHILEAN JUMBO GRAPES


or with ice-cream.

INGREDIENTSGolden raisin, sunflower oil

Codice / Code7230

Totally genuine, rich in fiber and taste. It could be eaten as it is, with

yogurt, in baked sweet products or ice cream.

722172137205

POMELO CANDITO

USESweet, alimentary and gastronomic products.

INGREDIENTSPomelo

Codice / Code6883

Pomelo is very good eaten natural, a medium-size fruit normally

corresponds to four portions, but it is often used as ingredient in

salads or joining legumes.

6884

153

DRIED FRUITS


800g

10kg14kg

DRIED FRUITS


DRIED FRUITS


10kg

153

GRAPE SULTANINA GOLDEN IRAN

USEIt can be used to make sweets, muesli or baked products.


Codice / Code7228

Raisin with a golden color and a round taste.

72197211

7203

GRAPE SULTANINA GOLD


or with ice-cream.

INGREDIENTSRaisin

Codice / Code6849

Raisin with a golden color and a round taste.

6873

7202

6872

VINTAGE AUSTRALIAN SULTANINA GRAPES

USEGreat for sweet, alimentary and gastronomic products.


Codice / Code7227

Grape subjected to a natural drying, it is extracted from golden raisin, a

variety of vine used to produce raisin as, being without seeds and

plenty of sugar.

68487218

7210

154

DRIED FRUITS


10Kg

DRIED FRUITS

Peso / Weight Note200g400g800g10kg

DRIED FRUITS

Peso / Weight Note200g250g BIO400g

800g1Kg BIO

10kg12,5kg BIO

6095

7201

2442

154

GRAPE SULTANINA TURKISH 11 RTU


or with ice-cream.


Codice / Code7265

Raisin with a dark color and a round taste. It is tender and delicious.

20367217

7249



or with ice-cream.


Codice / Code7224


725672487200

GRAPE SULTANINA IRAN PREMIUM QUALITY


or with ice-cream.


Codice / Code7262

Raisin with a golden color and a round taste. It is bigger and tender.

72547246

7198

155

DRIED FRUITS


10kg

YEAST


YEAST


155

FREEZE-DRIED BEER YEAST

USEMix it with the flour with the desired quantity (bearing in midn that

7g of dry yeast corresponds to 25g of fres yeast).

INGREDIENTSBrewer's yeast (Saccharomyces cerevisiae).

Codice / Code4639

Compared to fresh yeast, this type has been subjected to lyophilization

that gives it a higher concentration, stability and durability. It has a

shape of small uniform grains, easy to measure out.

3941

BAKING FOR SWEETS

USEIt is great to prepare creams and general sweets.

INGREDIENTSDisodium diphosphate E450i, sodium hydrogen carbonate E500ii,

starch

Codice / Code6264

If you produce a lot of sweets at home, this backing sweets package is

perfect for you.

46746265



or with ice-cream.


Codice / Code7223


72557247

7199

156

YEAST


YEAST


10Kg BIO15kg BIO

YEAST


25kg

156

DRIED ACID DOUGH WHEAT BASE

USEIt is used in combination with brewer's yeast to prepare baked

products.

INGREDIENTSNatural yeast powder, common wheat gluten, flour treatment agent:

enzymes, ascorbic acid

Codice / Code326

It is a mix of dryed starter, malty wheat flour, alpha-amylase (enzyme

naturally existing in wheat) and vitamin C (ascorbic acid).

3196516

SPELLED ACID PASTA (ACTIVE!)

USEIt is used in replacement to brewer's yeast to prepare risen

products.

INGREDIENTSNatural yeast in spelt powder flour

Codice / Code4166

With this product you can finally have your 100% natural spelt yeast

without effort: no refresh, waiting days, preservation issues.

498667554987

ACTIVE MOTHER YEAST POWDER - MADREATTIVA

USEIt is used in replacement to brewer's yeast to prepare baked

products.

INGREDIENTSNatural yeast powder (common wheat flour, culture starter), flour

treatment agent: enzymes, ascorbic acid

Codice / Code8694

It is a blend of dryed starter, alpha-amylase (enzyme naturally existing

in wheat) and vitamin C (ascorbic acid).

157

YEAST


15kg BIO

YEAST


YEAST


25Kg

157

FRESH MOTHER PASTA (LICOLI)

USEIt is used to give taste, scent and coloration to baked products (just 1-

3%).

INGREDIENTSRye

Codice / Code28823

Rye dryed and toasted sourdough, rich in taste and scent.

2882228821

DURUM WHEAT PASTA

USEIt is used at 5% on flour weight in combination with brewer's yeast.

INGREDIENTSNatural yeast in durum wheat powder

Codice / Code4211

Sourdough obtain by drying a mixture made from durum wheat flour

and water, fermented for long time.

4828

NATURAL YEAST OF WHEAT FOR BREAD

USEIt is used in replacement to brewer's yeast, at 50% to prepare bread

and pizza.

INGREDIENTSType 0 flour of common wheat

Codice / Code7309

Natural yeast of type 0 wheat flour for bread. The process starts just

with water and it is simply feed with the starch found in the mixture.

73607361

158

YEAST


250ml Senza glutine

MALT


25kg

MALT


12.5Kg

158

WHEAT MALTATA FLOUR

USEIt is mainly used to improve rising and taste in baked products.

INGREDIENTSMalty wheat

Codice / Code159

It is a flour made by germination, drying, grinding of wheat.

1606922

MALT EXTRACT POWDER


INGREDIENTSMalt extract (barley malt, water), malt wheat flour

Codice / Code3957

It is a flour produced by germination, drying, grinding and consequent

collection of two-row barley. It is the most concentrated malt flour

among the available ones.

75686510

FRESH MOTHER PASTA (LICOLI)

USEIt is used in replacement to brewer's yeast to prepare bread and

pizza.

INGREDIENTSGrape must, flours

Codice / Code4109

Fresh starter prepared home-made by Bongiovanni, it is a product

with a conservation of 4-5 days in the fridge, then it has to be used or

refreshed.

28801

159

MALT


25kg BIO

MALT


12.5kg

EXTRUDED SOY


12Kg

159

SOY STEAKS

USEThey are eaten raw or in combination with cereals and/or

vegetables.

INGREDIENTSPartially degreased and regenerated soy flour, water

Codice / Code1259

It is a vegetal food, very common and practical for who wants an

alternative to meat, without cholesterol and low-fat.

12604823

ROASTED MALT FOR BREAD MAKING

USEThe dose is from 2 to 5% on flour weight.

INGREDIENTSToasted barley flour, malt extract

Codice / Code3817

Strongly toasted malt flour, it is an aromatic and dark malt. It gives

taste and a strong scent.

28628286297298

MALTATA BARLEY FLOUR


INGREDIENTSBarley

Codice / Code1403

It is a flour made by germination, drying, grinding of two-row barley.

49454946

160

EXTRUDED SOY


12Kg BIO

EXTRUDED SOY


12Kg BIO

FIBER


160

ACACIA FIBER

USEIt is great in baked products, ice cream, creams or as fiber

supplement.

INGREDIENTSAcacia fiber

Codice / Code5553

Bongiovanni acacia fiber is an hydrosoluble natural fiber, tasteless,

with a strong influence on the gastrointestinal transit.

6804

SOY STEW

USEIt can be eaten raw or in combination with cereals and vegetables.

(20 minutes cooking in boiling water).

INGREDIENTSSoy stew

Codice / Code1265

It is an alternative food to animal protein.

12674985

GRANULAR SOYBEAN

USEIt is eaten raw with milk, yogurt and cereals soups. It doesn't need to

soak.

INGREDIENTSSoy

Codice / Code1261

It is obtained by extruding a dough made from water and deffated soy

flour.

12634984

161

FIBER


FIBER


COADJUVANT


12.5kg BIO

161

BIOLOGICAL ADJUVANT

USEFrom 0-5% to 1% on flour to improve the rising of baked products.

INGREDIENTSType 0 wheat flour, barley malt flour, wheat gluten

Codice / Code1556

Bongiovanni organic coadjuvant is a mixture of wheat flour, dryed

mechanically extracted gluten, malted barley , alpha-amylase enzyme

and ascorbic acid (vitamin C).

67426743

PEA FIBER

USEIt is perfect to prepare baked products, sauces, soups and creams,

extruded products, bars and dietetic food.

INGREDIENTSPea flour

Codice / Code7504

Product obtain from the pea plant seed, processed and refined with an

industrial method.

6815

CHICORY FIBER (INULIN)

USEIt has to be used with moderation in alimentary preparations; it can

be also put in ice creams to improve their texture.

INGREDIENTSInulin

Codice / Code2949

It is a soluble fiber made by long chains of fructose, characterized by a

low-calorical value (100kcal/100g).

162

COADJUVANT


COADJUVANT


COADJUVANT


162

MULTILEVEL NATURAL EMULSIFIER 2% BAKERY

USE2-3% according to flour weight.

INGREDIENTSFlour, dextrose, natural emulsifiers: sunflower lecithins with a

liposomal structure, amylolytic enzymes, L. ascorbic acid

Codice / Code6216

For the first time it is possible to substitute E471 and E472 emulsifiers

with natural product coming from sunflower and soy during activities

of planning, confectionery and biscuit.

6796

MULTIFUNCTIONAL ENZYMATIC COMPLEX

USEIt is used at 2% in proportion to the quantity of flour in the recipe.

INGREDIENTSType 0 wheat flour, enzymes

Codice / Code7777

Studied enzymatic mixture that acts on the rheology of flours

improving in a consistent way the visco-extensibility. Quality and

working standardization get better.

COLORY - ENZYMATIC MIX

USEUsed to color doughs in a natural way.

INGREDIENTSMaltodextrins, enzymes

Codice / Code28818

Blend of glucoamylase for baked products.

163

COADJUVANT


COADJUVANT


COADJUVANT


100g

163

LEGAMI - TRANSGLUTAMINASI

USEIt is used to tie meat or fish offal.

INGREDIENTSTransglutaminase, maltodextrins, sodium caseinate, dextrose

Codice / Code28424

Natural enzyme from bacteria that acts on proteins.

28813

COLORY - ENZYMATIC MIX

USEUsed to raise leavening in a natural way.


Codice / Code28817

Mixture of strenghten enzymes of gluten.

NATURAL MULTILEVEL EMULSIFIER 2% PASTRY

USE1-2% according to flour weight.

INGREDIENTSFlour, dextrose, natural emulsifiers: sunflower lecithins with a

liposomal structure, amylolytic enzymes, L. ascorbic acid

Codice / Code6217

For the first time it is possible to substitute E471 and E472 emulsifiers

with natural product coming from sunflower and soy during activities

of planning, confectionery and biscuit.

6797

164

COADJUVANT


12.5Kg

COADJUVANT


12.5Kg

COADJUVANT


12.5Kg

164

ENZIMATIC ENZIMIT ENHANCER

USE0.4-0.6% according to the flour.

INGREDIENTSType 0 common wheat flour, wheat gluten, flour treatment agent:

ascorbic acid, alpha amylase

Codice / Code7550

Improvement agent with add of common wheat gluten for bread and

baked products.

75787579

ENZIBASE ENZIBASE IMPROVEMENT

USE1.5 %according to the flour.

INGREDIENTSType 0 common wheat flour, wheat gluten, flour treatment agent:

ascorbic acid, alpha amylase

Codice / Code7549

Improvement agent with add of common wheat gluten for bread and

baked products. Just based on enzymes.

75737574

VERY GOOD MANAGER, MALZPERLE

USE2-2.5% according to the flour.

INGREDIENTSType 0 common wheat flour, dextrose, wheat gluten, barley malt

powder extract

Codice / Code7558

Improvement agent with emulsifier and add of gluten and malted

barley extract for bread and baked products. Very concentrated, the

most concentrated.

75867587

165

COADJUVANT


12.5Kg

COADJUVANT


12.5Kg

COADJUVANT


12.5Kg

165

MIFRISK UNI-FRISK ENHANCER

USE1% according to the flour.

INGREDIENTSWheat gluten, pre-cooked common wheat flour, amylase, flour

treatment agent: ascorbic acid

Codice / Code7555

Improvement agent based on gluten with pre-cooked wheat flour for

bread and baked products.

75997600

POLARIS CHILL ENHANCER

USE1.5%-3% according to the flour.

INGREDIENTSWheat gluten, type 0 common wheat flour, emulsifier: E 472e, malt

wheat flour

Codice / Code7559

Improvement agent with emulsifier based on common wheat gluten

for bread and frozen baked products.

75887589

COOLEST IMPROVEER

USE1.5%-3% according to the flour.

INGREDIENTSWheat gluten, type 0 common wheat flour, malt wheat flour

Codice / Code7548

Enzymatic improvement agent with add of common wheat gluten for

bread and frozen baked products.

75697570

166

COADJUVANT


12.5Kg

COADJUVANT


12.5Kg

COADJUVANT


12.5Kg

166

SMART FERTIGBLE ENHANCER


INGREDIENTS Type 0 common wheat flour, malt wheat flour, wheat gluten

Codice / Code7551

Improvement agent with add of malt wheat flour and gluten for bread

and baked products.

75807581

PANLECI LECIPAN ENHANCER

USE1-2%according to the flour.

INGREDIENTSType 0 common wheat flour, dextrose, wheat gluten, malt wheat

flour, emulsifiers

Codice / Code7557

Improvement agent with lecithin for bread and baked products.

75847585

MIPLUS BASIC + ENCHANCER

USE1% according to the flour.

INGREDIENTSType 0 common wheat flour, wheat gluten, emulsifier: E472e, alpha

amylase, flour treatment agent: ascorbic acid

Codice / Code7556

Improvement agent with add of gluten and emulsifier for bread and

baked products.

75717572

167

COADJUVANT


25Kg

COADJUVANT


12.5Kg

COADJUVANT


12.5Kg

167

TOPTOP PRIMATISSIMO ENHANCER

USE0.7-1.2% according to the flour.

INGREDIENTSType 0 common wheat flour, malt wheat flour, emulsifiers

Codice / Code7560

Improvement agent with add of malt flour and emulsifier for bread and

baked products.

75907591

STABILMENTE STABILASE ENHANCER

USE0.5-2% according to the flour.

INGREDIENTSWheat gluten, flour treatment agent: ascorbic acid; alpha amylase

Codice / Code7553

Improvement agent based on common wheat gluten for bread and

baked products.

75957596

SOFTCROST SOFT ROLLS ENHANCER


INGREDIENTSType 0 common wheat flour, dextrose, emulsifiers: E 482, mono-

and diglycerides of fatty acids; stabilizers

Codice / Code7561

Improvement agent with emulsifier to prepare bread and soft baked

products.

75927593

168

COADJUVANT


12.5Kg

COADJUVANT


12.5Kg

COADJUVANT


168

RELAX - ENZYMATIC MIX

USEUsed to reduce toughness of flour.


Codice / Code28815

Natural enzyme from bacteria that acts on gluten.

WHITEPERFECT ENHANCER

USEIt is used with a lot of products such as flour, toast, hamburger,

sandwich and risen baked products.

INGREDIENTSType 0 common wheat flour, wheat gluten, malt wheat flour, dried

common wheat flour sourdough

Codice / Code7552

Improvement agent with enzymatic base to produce soft bread.

75827583

TOSTUP TOAST BROT ENHANCER

USE2-4% according to the flour.

INGREDIENTSDried common wheat flour sourdough, type 0 common wheat flour,

malt wheat flour

Codice / Code7554

Semifinished product to prepare loaf, sandwiches, soft bread.

75977598

169

DAIRY PRODUCTS


DAIRY PRODUCTS

Peso / Weight Note500g250g10kg25kg

DAIRY PRODUCTS


169

POWDERED MILK

USEIt is used to prepare drinks improving softness, color and

preservation.

INGREDIENTSPowdered whole milk

Codice / Code2237

It is obtained by low-temperature drying of skimmed cow's milk.

DEHYDRATED COCONUT MILK

USEGreat for sweet, alimentary and gastronomic products.

INGREDIENTSCoconut milk, maltodextrin, sodium caseinate

Codice / Code6847

Coconut milk is a product made by drying the liquid inside coconut,

that is the fruit of the coconut palm.

687173437338

SWEETENED CONCENTRATED MILK

USEIt is used to prepare general sweets, particularly to give texture to

ice creams and get easier to use the spatula.

INGREDIENTSMilk, sugar

Codice / Code7458

Sweetened concentrated milk obtained by a process of natural

dehydration able to keep unchanged the taste of fresh milk.

7461

170

DAIRY PRODUCTS

Peso / Weight Note1Kg1Kg BIO

DAIRY PRODUCTS


25Kg

PROTEINS


170

HIGH EXTENSIBILITY WHEAT GLUTEN

USEIt is perfect to increase dough strenght and its extension.

INGREDIENTSGluten

Codice / Code7774

Wheat gluten processed enzymatically.

SKIMMED MILK POWDER DELATOPED

USEIt is used to prepare drinks, improve the duration/conservation,

color and to make it softer.

INGREDIENTSWhey powder of skimmed milk

Codice / Code5430

It looks like a white powder made by proteins with a high-oranic value,

low-fat and just a little trace of lactose (less than 0,3%).

7402

SKIMMED MILK POWDER

USEIt is used to prepare drinks, improve the duration/conservation,

color and to make it softer.

INGREDIENTSPowdered skimmed milk

Codice / Code2238

It is obtained by low-temperature drying of skimmed cow's milk.

6005

171

PROTEINS


5Kg BIO

25kg25kg BIO

PROTEINS


PROTEINS


171

MILK PROTEIN 90%

USEThey are used as protein supplement or to prepare ice cream.

INGREDIENTSMilk protein powder

Codice / Code8774

This food powder is a supplement made by whey proteins.

MILK PROTEIN 80%

USEThey are used as protein supplement or to prepare ice cream.

INGREDIENTSMilk protein powder

Codice / Code8775

This food powder is a supplement made by whey proteins.

1549

2138

WHEAT GLUTEN

USEIt is perfect to prepare seitan and protein-based baked products or

to get stronger too weak flours.

INGREDIENTSGluten

Codice / Code2018

It is a powder obtained from common wheat flour making a dough

consequently washed with running water (to keep starch away and

concentrate gluten). Finally it is dryed in order to transform it in

powder and have a simple usage and a longer conservation.

21371578

2136

172

PROTEINS


PROTEINS


VARIOUS


172

CITRIC ACID MONOHYDRATE

USEWidely used to preserve food, giving a little bit more taste.

INGREDIENTSCitric acid

Codice / Code2232

Citric acid is a mixture that naturally occurs in citrus fruit, it is sold in

powder or grains.

SOY PROTEIN

USETo make legumes seitan, just add water.

INGREDIENTSGluten, beans flour, lentils flour, peas flour, nutritional yeast,

Himalaya pink salt, curry, onion powder, pepper

Codice / Code28140

Blend made by legumes flour, gluten and Seitan species.

SOY PROTEIN

USEThey can be used blended to drinks or to prepare sweet and salted

baked products.

INGREDIENTSConcentrated soy proteins

Codice / Code5779

Food supplement of soy proteins, used to enrich a lacking nutrition.

6792

173

VARIOUS


VARIOUS


VARIOUS


173

BROWN CRUMBS

USEIt is perfect as snack or decoration.


Codice / Code7333

Smashed marron glaces, obtained by processing whole ones.

MARRON GLACES CRUMBS

USEGreat to decorate sweets.

INGREDIENTSChestnuts, sugar, glucose syrup, natural flavors

Codice / Code7331

Smashed marron glaces, obtained by processing whole candied ones.

BAOBAB

USEIt is used as supplement or as natural thicken for ice cream.

INGREDIENTSBaobab

Codice / Code8245

It is a really precious African plant.

174

VARIOUS


VARIOUS


25kg BIO

VARIOUS

Peso / Weight Note5,7Kg

174

MARRONI CREAM

USEFor baked products, also during cooking.


Codice / Code7332

It is a really pleasant chestnut cream.

DRIED CHESTNUTS

USEThey are great to prepare sweets, or in combination with vegetables

and meat.


Codice / Code1502

These chestnuts are a precious variety grown in Piemonte from small

local farmers.

15046740

VEGETABLE COAL (COAL FLOUR)

USEColoration needs a minimum quantity that doesn't affect the taste.

INGREDIENTSPowdered charcoal

Codice / Code4633

Charcoal, also called active carbon, is a powder extracted by using

matrix rich in cellulose, subjected to a combustion without flame.

183274797

175

VARIOUS


VARIOUS


25kg BIO

VARIOUS


20kg BIO

175

CORN GERM

USEIt is perfect to give taste to biscuits and bread. The dose is 2-5% on

flour weight.

INGREDIENTSCorn germ

Codice / Code28825

Corn embryo contains all the substances responsible for the plant

growth. It has a tasty flavour of pop corn.

2882628824

WHEAT GERM

USEIt is used as supplement in different products including bread.

INGREDIENTSWheat

Codice / Code468

Wheat embryo contains all the substances responsible for the plant

growth. It has a tasty flavour of hazelnut and flour.

23736744

FABIA - ACQUAFABA POWDER

USEIt is perfect for meringue, mousse, sponge cake replacing albumen.

INGREDIENTSDried chickpeas cooking water

Codice / Code28900

Fabia is obtained by drying chickpeas cooking water, it has exceptional

whipped features like albumen and it is completely vegetal.

176

VARIOUS


VARIOUS


VARIOUS


176

MERINGUE GRAIN

USEGreat to decorate.

INGREDIENTSSugar, wheat starch, albumen, flavors

Codice / Code6854

Meringue grains used to decorate ice-creams, cakes, semifreddo etc.

6880

AMARETTO GRAIN

USEVariegations and fillings for different sweet products.

INGREDIENTSSugar, type 0 common wheat flour, powdered albumen, apricot

almonds, corn starch, aroma

Codice / Code6860

Amaretto biscuits of very high-quality, made as crumb and regulated.

6885

RICE GERM

USEIt can be used alone or combined.

INGREDIENTSRice

Codice / Code4627

It is rich in gamma oryzanol, group B vitamins, vitamin C, but not only,

it also contains fiber, essentials to guarantee a proper functioning of

the digestive system and essential amino acids.

4628

177

VARIOUS


VARIOUS


25Kg BIO

VARIOUS


177

RAWETTA (RAW BAR)

USEUsed as raw snack.

Codice / Code8787

Rawetta is a snack made from dates, sunflower seeds and cashews.

Every ingredient is raw and natural. It could contain traces of gluten,

other types of nut, soy, fava beans, lupine, milk. It can be kept for a lot

of months.

BREADCRUMBS

USEIt is great to roll in breadcrumbs meat or vegetables.

INGREDIENTSWhole wheat flour, brewer's yeast, water, sea salt

Codice / Code6910

Preparation made by crushing organic bread.

68096814

OLIVE POWDER

USEOilves powder is used at 5-10% on flour weight, to prepare bread,

focaccia, pizza and crackers.

INGREDIENTSOlives

Codice / Code5802

This powder is obtained by mechanically processing fresh olives, it is

very scented and concentrate.

178

ACCESSORIES

Peso / Weight NoteN.d (320x400)N.d (320x270)

ACCESSORIES

Peso / Weight NoteN.d (5,5x4,5x2)N.d (7,5x6x4)N.d (7x5x4)N.d (9x8x2)

ACCESSORIES

Peso / Weight NoteN.d 100g (10 pezzi)N.d 500g (5 pezzi)N.d 750g (5 pezzi)

N.d 1Kg (5 pezzi)

178

MOLD FOR DOVE

USEUsed to prepare Colomba.

Codice / Code1581

This wrapping is definitely what do you need to prepare a delicious

colomba.

13411340

5287

MOLDS FOR MUFFINS (100 PIECES)

USEUsed to prepare muffins.

Codice / Code1669

Ramekins are usefull wrappers in nonstick paper, perfect to prepare

delicious muffins, cupcakes and small cakes.

133916731676

WRAPPING BAG

USEIt is perfect to wrap panettoni and colombe, providing a long

preservation.

Codice / Code5751

Very resistant polypropylene bags.

2579

179

ACCESSORIES

Peso / Weight NoteN.d 100gN.d 250gN.d 750g

N.d 1Kg

N.d 2Kg

ACCESSORIES

Peso / Weight NoteN.d 500g (5 pezzi)N.d 750g (5 pezzi)N.d 1Kg (5 pezzi)

ACCESSORIES

Peso / Weight NoteN.d 100g (10 pezzi)N.d 500g (5 pezzi)N.d 750g (5 pezzi)

N.d 1000g (5 pezzi)

179

PANETTONE MOLD MILAN

USEPerfect to make pandoro.

Codice / Code1528

Ramekins are usefull wrappers in nonstick paper, perfect to prepare a

high panettone.

39203921

3922

PANETTONE MOLD

USEPerfect to make panettone.

Codice / Code1529

Ramekins are usefull wrappers in nonstick paper, perfect to prepare a

short panettone.

15304545

2408

MOLD FOR PANDORO

USEThis packaging is definitely that it is needed to prepare a delicious

colomba.

Codice / Code2406

Professional aluminium mold used to prepare pandoro, it is very

strong.

24071946

1974

180

ACCESSORIES

Peso / Weight NoteN.d 52 X43N.d 125 X 43

ACCESSORIES

Peso / Weight NoteN.d 60 x 100N.d 45 x 200N.d 60 x 200

ACCESSORIES

Peso / Weight NoteN.d 40 x 210N.d 45 x 220

180

MIXED-LINEN TOWEL FOR BREAD

USEIt is perfect to prepare bread, to cover it during rising and keep the

shape.

Codice / Code3547

Cotton towels used to prepare baguette and ciabatta bread, they keep

shape (don't let them "sit") during leavening.

3292

LINEN TOWEL FOR BREAD

USEIt is perfect to prepare bread, to cover it during rising and keep the

shape.

Codice / Code3545

Exceptional high-hydration towel used to prepare bread.

81923546

FLEXIBLE FIBS MAT (ICE PADS)

USEIt is perfect to prepare flaky pastry, improving workability so the

result.

Codice / Code6166

Gel pads created by Luca Montersino.

6167

BONGIOVANNI SRLVia Case Molino di Pogliola

12089 Villanova Mondovì (CN)

P.IVA 00602720047

TITOLARE OWNER ALDO BONGIOVANNI | [email protected] ACQUISTI PURCHASING OFFICE MICAELA BONGIOVANNI | [email protected] MARKETING OFFICE ANNA SCIOLLA | [email protected] CLIENTI CUSTOMER SERVICE LUCA MONDINO | offi [email protected] PRODUCTION ANDREA AIME | [email protected] ADMINISTRATION ILARIA REBAUDENGO | [email protected]

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