Using the right type and quality of flour is the best way to improve the flavour and textures of your baking. Experiment with our range of Italian farina (flour) for baking and bread making. Our Farina di grano tenero is a soft textured wheat flour with a medium protein percentage. This type of flour is graded tipo 00 (also called doppio zero), meaning it has a fine grind. This makes it ideal for making pizza and flat breads like focaccia. It also works great for homemade cakes, muffins, waffles, doughnuts, pancakes, cookies, scones and bagels. Our Farina grana duro semolina is hard wheat flour with a light yellow colour, granular texture and a typical Mediterranean flavour and aroma. This type of flour is perfect for making fresh pasta and pizza. Our polenta is a gluten free and fibre rich alternative to wheat flours, and can be used in cakes, biscuits and pastries. This Northern Italian staple lends a sweet flavour and lovely grainy texture to your baking. It also works perfectly as an ingredient in several savoury dishes, like polenta crusted chicken or creamy polenta and mushroom ragout.
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