Soft wheat flour that is the result of milling a mix of select, high-quality wheat from the Oasi Rachello oases. This flour is recommended for all basic recipes: from bread to pizza, pastries and egg pasta.

Powerful soft wheat flour made by milling a mixture of select, high-quality wheat from our oases.

It’s the perfect flour for recipes that require indirect preparation, pre-ferments and long leavening periods for bakeries, pizzerias and pastry shops.

Wholemeal wheat flour made from the entire wheatberry, with large bran flakes and wheat germ. Rich in fibre, it is made by milling soft wheat grown in the Oasi Rachello oases. Made from the entire wheat berry (including the wheat germ), this flour is rich in fibre, protein, vitamins and minerals, making it balanced and complete in terms of nutrition, a unique ingredient for the preparation of baked goods with exceptional flavour.

Use it to add fibre and a unique quality to your sweet and savoury creations. Perfect for bread, pizza, biscuits and other pastries.

Type 1 soft wheat flour that is the result of milling a mix of select, high-quality wheat from the Oasi Rachello oases. Thanks to the expert selection of high-grade wheat berries and a special milling technique that maintains the bran and the presence of the germ (the ‘heart’ of each grain), our type 1 flour has a decisive aroma and unmistakeable flavour, in addition to excellent nutritional value.

This extra versatile flour is suitable for the preparation of all sweet and savoury baked goods that you want to infuse with an intense, ancient flavour and aroma.

Type 2 soft wheat flour made by milling a mix of select, high-quality wheat from the Oasi Rachello oases. Thanks to its specific blend, inspired by the age-old traditions of our mill, our type 2 flour maintains the vital bran and germ of the grain of wheat, elements rich in fibre, flavour and nutrients.

Recommended for rustic, flavourful bread products and dry goods. Optimum for quick rises, both direct or semi-direct.

Organic soft wheat flour that is made by milling a mix of select, high-quality wheat from the Oasi Rachello oases.

Easy to work, this flour is ideal for all organic recipes, such as bread, classic pizza, pastries and egg pasta. Use it for direct processes and to refresh or rebuild a mother starter.

Organic soft wheat flour that is made by milling a mix of select, high-quality wheat from the Oasi Rachello oases.

The ideal flour for all types of organic goods, for direct use in recipes and for lengthy leavening times.

Rich in fibre, this organic wholemeal wheat flour is made by milling soft wheat grown in the Oasi Rachello oases. Made from the entire wheat berry (thus including large bran flakes), this flour is rich in fibre, protein, vitamins and minerals, making it balanced and complete in terms of nutrition and a unique ingredient for the preparation of baked goods with exceptional flavour.

Recommended for organic sweet and savoury recipes. Perfect for bread, pizza, biscuits and other pastries.

Organic flour made by milling spelt grown in the Oasi Rachello oases. Spelt flour is perfect for particularly light baked goods with subtle flavour. Balanced and rich in essential nutrients and vitamins, the gluten in spelt flour is easier to digest when compared to more traditional versions.

Ideal for fresh pasta and great for puff pastry, it is suitable for various uses. When used for bread, it requires medium-short proofing times.

Organic flour made by milling spelt grown in the Oasi Rachello oases. Spelt flour is perfect for particularly light baked goods with balanced flavour. The wholemeal version of our spelt flour brings additional taste and aroma into your recipes, while maintaining the delicate undertones of this grain. Balanced and rich in fibre and essential nutrients and vitamins, the gluten in spelt flour is easier to digest when compared to more traditional versions.

Ideal for fresh pasta and great for puff pastry, it is suitable for various uses. When making bread, it requires medium-short proofing times.

Organic flour made from an ancient, 100% Italian grain - Senatore Cappelli durum wheat - grown in the Oasi Rachello oases. This high-quality grain is packed with nutrients, and its easy-to-digest flour is especially prized for its high protein content and full-bodied flavour. Extremely versatile, it is a sophisticated alternative when making any number of baked goods, especially traditional recipes that call for durum wheat.

We recommend it for bread and other sourdough recipes, such as pizza and focaccia. It’s also great for fresh egg pasta and biscuits.

Organic Tritordeum comes from the natural cross between durum wheat (triticum durum) and wild barley (hordeum chilense). It is a new and versatile cereal, grown in Italy in our Oasi with sustainable organic agriculture and with a low environmental impact. Its flour is a source of fiber and its gluten has a better digestibility.

Use this versatile flour to give a sweet and unique taste to your bakery and pastry products; ideal for fresh pasta.

Soft wheat flour that is the result of milling a mix of select, high-quality wheat from the Oasi Rachello oases.

Available in a "Base" (750 g) version, this flour is suitable for all types of recipes, and in a "Biga" (5 kg) version for indirect processes that require longer proofing times.

Available Formats: 750gr ("Base"), 5kg ("Biga")

Organic soft wheat flour that is made by milling a mix of select, high-quality wheat from the Oasi Rachello oases.

Easy to work, this flour is ideal for all organic recipes, such as bread, classic pizza, pastries and egg pasta. Use it for direct processes and to refresh or rebuild a mother starter. Our organic 'forte' flour (5 kg) is perfect for longer proofing times.

Available Formats: 750gr ("Base"), 5kg ("Forte")

Our type 1 soft wheat flour is made from the whole grain, including the wheat bran and germ (the ‘heart’ of each grain), meaning it maintains its notable aroma and unmistakeable taste, in addition to its excellent nutritional value.

Use it for sweet and savoury baked goods that you want to infuse with intense, ancient flavour and aroma.

Available Formats: 750gr, 5kg

Thanks to a specific blend, inspired by the age-old traditions of our mill, our Type 2 Soft Wheat flour maintains the vital bran and germ of the wheat berry, elements that are rich in fibre, flavour and nutrients.

Recommended for rustic, flavourful bread products and dry goods. Use it for biga-based doughs and semi-direct preparations.

Available Formats: 750gr, 5kg

Organic flour made by milling spelt grown in the Oasi Rachello oases. Balanced and rich in essential nutrients and vitamins, the gluten in this flour is easier to digest compared to other types of flour.

Ideal for fresh pasta and great for puff pastry, it is suitable for various uses. When used for bread, it requires medium-short proofing times.

Available Formats: 750gr, 5kg

Organic flour made by milling spelt grown in the Oasi Rachello oases. The wholemeal version of our spelt flour infuses more flavour and aroma into your baked goods, while maintaining the delicate undertones of this grain.

Ideal for fresh pasta and great for puff pastry, it is suitable for various uses. When used for bread, it requires medium-short proofing times.

Available Formats: 750gr, 5kg

Wholemeal soft wheat flour with large bran flakes and wheat germ. Made from the entire wheat grain, this flour has a high ratio of fibre, protein, vitamins and minerals, making it balanced and complete in terms of nutrition and a unique ingredient for the preparation of baked goods with exceptional flavour.

Use it to make add fibre and uniqueness to both sweet and savoury recipes.

Available Formats: 750gr, 5kg

Organic wholemeal flour that's rich in fibre, made by milling soft wheat grown on the Oasi Rachello oases. The high percentage of fibre, protein, vitamins and minerals make it balanced and complete in terms of nutrition.

Recommended for organic sweet and savoury recipes. Perfect for bread, pizza, biscuits and other pastries.

Available Formats: 750gr, 5kg

Organic flour made from an ancient, 100% Italian grain - Senatore Cappelli durum wheat - grown in the Oasi Rachello oases. This high-quality grain is packed with nutrients, and its easy-to-digest flour is especially prized for its high protein content and full-bodied flavour.

Use it to make bread, pizza, focaccia, fresh egg pasta and biscuits/cookies.

Available Formats: 500gr, 2,5kg

The crunchiness of flax, sesame and sunflower seeds meets the strong taste of rye and Italian soft wheat flour type “0” from our oases. The result is a mix that recalls the fragrances of Nordic breads, perfect for recipes with a unique and intense flavor and taste.

Ideal for bread making and other tasty sweet and savory creations.

Available Formats: 500gr, 2,5kg

A delicious mix for your sweet and savory creations: 100% Italian and organic durum wheat flour Senatore Cappelli enriched by tasty oilseeds such as sunflower seeds, flax seeds and sesame seeds, with the addition of soy grains, oatmeal, and barley.

Superb for giving a surprising crunchiness and a rich flavor to special breads, focaccia, and other baked products.

Available Formats: 500gr, 2,5kg

Organic Tritordeum comes from the natural cross between durum wheat (triticum durum) and wild barley (hordeum chilense). It is a new and versatile cereal, grown in Italy in our Oasi with sustainable organic agriculture and with a low environmental impact. Its flour is a source of fiber and its gluten has a better digestibility.

Use this versatile flour to give a sweet and unique taste to your bakery and pastry products; ideal for fresh pasta.

Available Formats: 500gr, 2,5kg