Nobilgrano, a specific line for the contemporary professional because of the wheat germ. It’s extracted from the grain during milling, through cold stabilisation and reinserted into the previous flour.

This obtains a crumblier and tastier products. It is suitable not only for classic flat pizza, but also for pan pizza/focaccia and pizza romana “thin crust”.

Rising time: 10 h at room temperature or 24 h in the refrigerator.