Long fermentation pizza flour

French milling expertise meets Italian tradition

Long fermentation

Easy-to-work dough thanks to high protein content (13.4%) and high baking strength (W350-450)
No additives

100% natural flours: additive-free
Responsible French wheat

Wheat grown using methods that protect and sustain the environment

French milling expertise meets Italian tradition through controlled fermentation

Aromatic richness:
long fermentation develops aromas.

A gourmet experience:
a dough that is both crispy on the outside and soft on the inside.

Better digestibility:
the natural enzymes of long fermentation make the dough easier to digest.

Let yourself be inspired by the recipes of Jean-François Fayolle, Meilleur Ouvrier de France.

Tasty recipes for every moment:

Nomad: Make it easy to eat on the go with the wrap.

Sweet: Surprise with an individual and gourmet format.

Savoury: Differentiate yourself by adding fresh ingredients after cooking.