Catalogue
Showing 10–18 of 311 results
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Sima Wholewheat Barley Flour Bio
see moreOrganic wholewheat barley flour, stone-milled. Ideal for the preparation of pasta, biscuits and focaccia. For bread making it is advisable to mix it 50% with flour type 00 to obtain a well-blistered dough.
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Sima Softwheat Flour Type “00” Bio
see moreOrganic soft wheat flour type “00”. The finest of flours, white and with a very thin consistency. Suitable for all uses in the kitchen, especially for fresh pasta, bread, pizza and biscuits.
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Sima Tipo 0 Rinf BIo
see moreOrganic soft flour, suitable for the production of bakery and pastry products. Thanks to a well-balanced protein content and high stability, they make it possible to obtain golden and tasty products.
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Sima Softwheat Flour “Biscuits” Bio
see moreOrganic flour from soft wheat. It is characterized by low absorption and a low level of strength. Suitable for the production of biscuits and pies.
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Sima Softwheat Flour Manitoba Bio
see moreOrganic soft wheat flour type “Manitoba”. Rich in gluten and low in starch, it is suitable for more complex processes, such as the preparation of leavened confectionery products, long-leavening pizzas , bread, seitan, puff pastry.
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Sima Soft Wholemeal Bio
see moreOrganic soft wholemeal flour, rich in fibre. Well suited for whole wheat baked products. suitable for bread, pizza, biscuits, pastry and confectionery.
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Sima Semolina Bio
see moreOrganic semolina made from durum wheat. Suitable for dry, fresh, filled pasta & bread making.
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Low G.I 50
see more50% concentrate for the preparation of breads with a low glycemic index <54, source of fiber, enriched with B vitamins(Β1, Β2, Β3, Β5, Β6, Β9, Β12), trace elements (iron, calcium, phosphorus, potassium)
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