Anaconda: Especial para Pizza (Type 1, 10% Protein), Integral (Type wholemeal, 10% Protein), Pães Congelados Profissional (Type 1, 10% Protein), Panetone (Type 1, 10% Protein), Pão Rústico (Type 1, 10% Protein), Pizza de Longa Fermentação (Type 1, 10% Protein), Pizzeria (Type 1, 12.2% Protein), Premium Longa Fermentação Profissional (Type 1, 10% Protein), Premium Tipo 1 (Type 1, 10% Protein), Semolina Fina (Type semolina, 11.7% Protein), Tradicional (Type 1, 10% Protein), Tradicional Profissional (Type 1, 10% Protein) Anna: "00" Extra Fine (Type 00, 12.5% Protein) Arrowhead Mills: Organic Bread Flour (12% Protein) Aurora: Dinkelmehl Type 1050 (Type spelt, 12% Protein), Dinkelmehl Type 630 (Type spelt, 12% Protein), Helles Vollkornmehl (Type wholemeal, 12% Protein), Pizzamehl (10% Protein), Roggenmehl Type 1150 (Type rye, 9% Protein), Weizenmehl Type 1050 (Type 1050, 12% Protein), Weizenmehl Type 405 (Type 405, 10% Protein), Weizenmehl Type 550 (Type 550, 11% Protein) Babičina Volba: Hladká mouka na kynuté těsto pšeničná (12% Protein), Hladká mouka pšeničná chlebová (13% Protein), Mouka pšeničná celozrnná jemně mletá (Type wholemeal, 14% Protein), Mouka špaldová celozrnná jemně mletá (Type spelt, 15% Protein), Mouka špaldová hladká (Type spelt, 14.5% Protein), Mouka žitná celozrnná jemně mletá (Type rye, 6.1% Protein), Mouka žitná hladká chlebová (Type rye, 8.4% Protein), Pizza mouka hladká pšeničná vysokolepková (12% Protein) Back Family: Back Family High Protein Mehl (20% Protein) Barilla: Farina Integrale di Grano Tenero (Type wholemeal, 12.5% Protein), Farina Tipo 0 Food Service (Type 0, Strength Strong, 11% Protein), Farina Tipo 0 Manitoba (Type 0, 13.5% Protein), Semola Rimacinata di Grano Duro (Type semolina, 12.4% Protein) Belbake (Lidl): Farina di grano tenero tipo 0 (Type 0, 11% Protein), Farina Manitoba di grano tenero tipo 0 (Type 0, 13% Protein), Farina tipo 00 · lievitazione 12/48 ore (Type 00, 12% Protein), Farina tipo 00 · lievitazione 3/8 ore (Type 00, 10% Protein), Strong White Bread Flour (11.7% Protein) Bio Planet: Mąka Amarantusowa (14% Protein), Mąka Gryczana Jasna Bezglutenowa (12% Protein), Mąka Gryczana Pełnoziarnista (10% Protein), Mąka Kasztanowa Bezglutenowa (5.8% Protein), Mąka Kukurydziana (5.9% Protein), Mąka Migdałowa Bezglutenowa (21% Protein), Mąka orkiszowa jasna typ 550 BIO (Type spelt, 12% Protein), Mąka orkiszowa razowa typ 2000 BIO (Type spelt, 15% Protein), Mąka Owsiana Prażona Wysokobłonnikowa (9.4% Protein), Mąka pszenna chlebowa typ 750 BIO (12% Protein), Mąka pszenna razowa typ 2000 BIO (Type wholemeal, 11% Protein), Mąka Ryżowa Pełnoziarnista Bezglutenowa (7.5% Protein), Mąka Teff (12% Protein), Mąka Z Ciecierzycy (22% Protein), Mąka z płaskurki pełnoziarnista BIO (13% Protein), Mąka Z Pszenicy Durum (Semolina) (Type semolina, 9.8% Protein), Mąka z samopszy pełnoziarnista BIO (15% Protein), Mąka żytnia razowa typ 2000 BIO (Type rye, 8.8% Protein), Mąka żytnia typ 960 BIO (Type rye, 8.2% Protein), Orkiszowa typ 700 (Type spelt, 14% Protein) Biogold: Pizzamehl (REWE Beste Wahl) (Type 550, 10% Protein) Blancaflor: 000 (Type 0, 10.5% Protein) Bob's Red Mill: Artisan Bread Flour (13% Protein), Bob's Red Mill Dark Rye Flour (Type rye, 13% Protein), Premium 00 Flour (Italian Style) (Type 00, 12.5% Protein) Bongiovanni: Carlotta (Type 00, Strength Strong, 12% Protein), Core (Type 1, Strength Very Strong, 14.4% Protein), Elena (Type 00, Strength Very Strong, 14% Protein), Luisa (Type 00, Strength Strong, 13% Protein), Pizza e Focaccia (Type 0, Strength Strong, 12.5% Protein), Tipo Manitoba (Type 0, Strength Very Strong, 15% Protein), Vera (Type 00, Strength Strong, 13.1% Protein) Bunge: Alvear Pão Francês (14% Protein), Farina Tipo 1 Tradicional (13% Protein), Pacífico Panificação & Confeitaria (13% Protein), Predileta Panificação (13% Protein), Pró Pizza (Type 1), PROPAN 50 PCG (14% Protein), PROPAN 65 PCG (10% Protein), PROPAN 75 PCG (13% Protein), Soberana (13% Protein), Suprema Especial Panificação (13% Protein), Suprema Especial para Pizza (13% Protein), Suprema Extra Clara Panificação (14% Protein), Suprema Fermentação Natural (13% Protein), Suprema Premiata Pizza Longa Fermentação (13% Protein), Suprema Premium Especial Panificação (13% Protein), Vivali Integral (Type wholemeal, 11% Protein) Cairnspring Mills: Edison (10.75% Protein), Glacier Peak Bread Flour (13.5% Protein), Organic Expresso Bread Flour (14.4% Protein), Organic Whole Grain Expresso Bread Flour (Type wholemeal, 14% Protein), Sequoia All-Purpose Flour (11.5% Protein), Trailblazer (13.75% Protein) Čakovečki Mlinovi: Pšenično bijelo brašno TIP 400 za dizana tijesta (10.6% Protein), Pšenično bijelo brašno TIP 550 glatko (Type 550, 9.35% Protein), Pšenično brašno od cjelovitog zrna (integralno) (Type wholemeal, 11.3% Protein), Pšenično brašno za pizzu TIP 550 (Type 0, 13.25% Protein), Pšenično polubijelo brašno TIP 850 (10.37% Protein), Raženo brašno TIP 950 (Type rye, 8.35% Protein) Cañuelas: 000 (Type 0, 10.5% Protein) Caputo: Fior di Avena (12% Protein), Fior di Ceci (22.7% Protein) Carrefour Bio: Farine d’épeautre bio (Type spelt, 11% Protein), Farine de blé semi-complète T110 bio (11% Protein), Farine de blé T150 bio (11% Protein), Farine de blé T55 bio (11% Protein), Farine de blé T65 bio (11% Protein), Farine de sarrasin bio (13% Protein), Harina para Pizza Bio (Type 0, 11.5% Protein), Préparation pour pain multi-céréales bio (11% Protein) Central Milling: Artisan Baker's Craft (ABC) (11.5% Protein), High Mountain (13.5% Protein), Organic Type 00 Normal (Type 00, Strength Strong, 11.5% Protein), Organic Type 00 Reinforced (Type 00, Strength Very Strong, 13.8% Protein), Tony Gemignani California Artisan (Type 00, Strength Very Strong, 15% Protein) CJ Beksul: 백설 강력분 (CJ Beksul) (13% Protein) Concordia (Cerealis): Castanha Napolitana (12.5% Protein) Czelli Malom: Búzadara BD C6 (Type semolina, 10.8% Protein), Búzafinomliszt BL 55 C1 (Type 550, 12.4% Protein), Búzaliszt teljes kiőrlésű BTKL C7 (Type wholemeal, 13.7% Protein), Búzarétesliszt BFF C3 (Type 550, 11% Protein), Fehér kenyérliszt BL 80 C2 (Type 812, 13.5% Protein), Pizzaliszt C5 (Type 00, 12.5% Protein) Daehan Flour Mills (Gompyo): 곰표 강력분 (Daehan Gompyo) (12% Protein) De Cecco: Farina di Grano Duro (Type semolina, 14% Protein), Farina di Grano Tenero Tipo 00 (Type 00, 11% Protein), Semola di Grano Duro Rimacinata (Type semolina, 14% Protein), Semola Rimacinata di Grano Duro Biologica (Type semolina, 12% Protein), Semola Rimacinata di Grano Duro Integrale (Type wholemeal, 15% Protein) Diamant: Dinkelmehl Type 1050 (Type spelt, 12% Protein), Dinkelmehl Type 630 (Type spelt, 12% Protein), Dinkelmehl Vollkorn (Type spelt, 13% Protein), Profi Backmehl (11% Protein), Roggenmehl Type 1150 (Type rye, 9% Protein), Roggenmehl Vollkorn (Type rye, 9.5% Protein), Weizen Vollkorn (Type wholemeal, 11% Protein), Weizenmehl Type 1050 (Type 1050, 12% Protein), Weizenmehl Type 405 (Type 405, 10% Protein), Weizenmehl Type 550 (Type 550, 11% Protein) Divella: Farina 0 (Type 0, Strength Medium, 10% Protein), Farina 0 - Linea Panificazione (Type 0, Strength Medium, 10% Protein), Farina 0 Extra (Type 0, Strength Very Strong, 11.8% Protein), Farina 0 Forte (Type 0, Strength Strong, 11.5% Protein), Farina 0 Media (Type 0, Strength Strong, 11.5% Protein), Farina 00 - Linea Panificazione (Type 00, Strength Medium, 11% Protein), Farina 00 Forte (Type 00, Strength Strong, 11.2% Protein), Farina 00 Media (Type 00, Strength Strong, 11% Protein), Farina 00 Pizza Napoletana (Type 00, Strength Strong, 11.6% Protein), Farina 00 Pizza Super (Type 00, Strength Strong, 11% Protein), Farina Integrale (Type wholemeal, 11.3% Protein), Farina Tipo 1 (Type 1, 12.2% Protein), Farina Tipo 1 - Linea Panificazione (Type 1, Strength Medium, 11.5% Protein), Manitoba (Type 0, Strength Strong, 14.5% Protein), Per Pizza (Type 00, Strength Medium, 10% Protein), Semola di Grano Duro Rimacinata (Type semolina, 12% Protein), Semola Rimacinata - Linea Professionale (Type semolina, Strength Medium, 11.7% Protein) Dobry Młyn: Mąka Typ 00 do Pizzy (Type 00, 12% Protein) Dona Benta: Dona Benta Tradicional Tipo 1 (Type 1, 11% Protein), Especialidades Pães (10% Protein), Especialidades Pizza (10% Protein), Reserva Especial Integral (Type wholemeal, 13% Protein), Reserva Especial Tipo 1 (Type 1, 10% Protein) Dorfner Mühle: Bio Dinkel-Pizzamehl (Type spelt, 13.5% Protein), Bio Dinkelmehl Type 630 (Type spelt, 12.4% Protein), Bio Weizenmehl Type 550 (Type 550, 12.3% Protein), Dinkel Ruchmehl (Type spelt, 17.8% Protein), Manitoba Pizzamehl Tipo 0 (Type 0, Strength Very Strong, 14% Protein), Roggenmehl Type 1150 (Type rye, 9% Protein), Weizen Ruchmehl (14.7% Protein) Doves Farm: Light Rye Flour Type 997 (Type rye, 8.5% Protein), Organic Light Rye Flour Type 997 (Type rye, 7.1% Protein), Organic Malthouse Bread Flour (12% Protein), Organic Oaty White Strong Bread Flour (12% Protein), Organic Pasta & Pizza Flour (12% Protein), Organic Seedhouse Bread Flour (14% Protein), Organic Stoneground Wholemeal Einkorn Flour (11% Protein), Organic Stoneground Wholemeal Emmer Flour (14% Protein), Organic Stoneground Wholemeal Rye Flour (Type rye, 6.3% Protein), Organic Stoneground Wholemeal Spelt Flour (Type spelt, 11% Protein), Organic Strong White Bread Flour (13% Protein), Organic Strong Wholemeal Bread Flour (Type wholemeal, 13% Protein), Organic Traditional Strong White Bread Flour (13% Protein), Organic White Rye Flour (Type rye, 8.6% Protein), Organic White Spelt Flour (Type spelt, 10% Protein), Plain White Flour (10.5% Protein), Stoneground Wholemeal Rye Flour (Type rye, 8.3% Protein) Drax Mühle: Bio Bauernbrot Brotbackmischung (Type rye, 9.1% Protein), Bio Ciabatta Brotbackmischung (Type 550, 10.3% Protein), Bio Ciabattamehl Type 0 "Violett" (Type 0, Strength Very Strong, 14% Protein), Bio Dinkel Basisbrot Backmischung (Type spelt, 12.2% Protein), Bio Dinkel Vollkornbrot Brotbackmischung (Type spelt, 11.7% Protein), Bio Dinkel-KAMUT® Khorasan Baguette Backmischung (Type spelt, 12.9% Protein), Bio Dinkel-Pizza Backmischung (Type spelt, 12.2% Protein), Bio Dinkel-Pizzamehl "Speciale" Type 00 (Type 00, 13% Protein), Bio Dinkelmehl Type 1050 (Type spelt, 12.1% Protein), Bio KAMUT® Khorasan Weizenmehl Vollkorn (12% Protein), Bio Kartoffelbrot Brotbackmischung (Type 812, 12.4% Protein), Bio Kerndlbrot Brotbackmischung (Type spelt, 11.9% Protein), Bio Landbrot Brotbackmischung (Type rye, 9.4% Protein), Bio Manitoba Mehl hell (14.5% Protein), Bio Partybrot Brotbackmischung (Type spelt, 11.7% Protein), Bio Pizzamehl Type 00 "Farina Alpina" (Type 00, Strength Very Strong, 13% Protein), Bio Roggenmehl Type 1370 (Type rye, 8.9% Protein), Bio Schwarzroggen Mehl Type 2500 (Type rye, 6.9% Protein), Bio Urkornbrot Brotbackmischung (Type spelt, 13.2% Protein), Bio Vinschgerl Brotbackmischung (Type rye, 9.5% Protein), Bio Weizen-Pizza Backmischung (Type 550, 10.3% Protein), Bio Weizenmehl Type 550 (Type 550, Strength Strong, 12.1% Protein), Bio Weizenmehl Type 812 (Type 812, Strength Strong, 12.7% Protein), Dinkelmehl Type 1050 (Type spelt, 12.1% Protein), Dinkelmehl Type 630 (Type spelt, 12.4% Protein), Dinkelmehl Vollkorn (Type spelt, 12.7% Protein), Roggenmehl Type 1370 (Type rye, 8.9% Protein), Roggenmehl Type 610 (Type rye, 6.9% Protein), Roggenmehl Type 997 (Type rye, 7.4% Protein), Roggenmehl Vollkorn (Type rye, 9.5% Protein), Weizenmehl Type 1050 (Type 1050, 12.1% Protein), Weizenmehl Type 405 (Type 405, 10% Protein), Weizenmehl Type 550 (Type 550, Strength Strong, 12.3% Protein), Weizenmehl Vollkorn (Type wholemeal, 11.4% Protein) Ebetsu Flour Milling: ゆめちから100% (Ebetsu Yumechikara) (13.3% Protein), 春よ恋100% (Ebetsu Haruyutaka) (11.5% Protein) Edeka Herzstücke: Konditor-Dinkelmehl Type 630 (Type spelt, 13% Protein), Konditor-Roggenmehl Type 1150 (Type rye, 9% Protein), Konditor-Weizenmehl Type 550 (12.8% Protein), Pizzamehl Tipo 00 (Type 00, 13% Protein) Első Pesti Malom: Durum simaliszt (Type semolina, 11% Protein), Extra sikér búzaliszt (12.5% Protein), Fehér búzakenyérliszt BL80 (8.9% Protein), Fehér tönkölybúzaliszt TBL70 (Type spelt, 14.8% Protein), Félfehér búzakenyérliszt BL112 (9% Protein), Graham búzaliszt GL200 (Type wholemeal, 11.7% Protein), Kukoricaliszt (9.6% Protein), Pizzaliszt BL50 / Farina Speciale (Type 00, 9.8% Protein), Reneszánsz fehérliszt (14.1% Protein), Reneszánsz kenyérliszt (14.1% Protein), Teljes kiőrlésű rozsliszt RL190 (Type rye, 9.3% Protein), Teljes kiőrlésű tönkölybúzaliszt TBL300 (Type spelt, 13.3% Protein), Világos rozsliszt RL90 (Type rye, 8.4% Protein) Espiga: Farinha de Alfarroba (3.8% Protein), Farinha de Centeio Tipo 70 (Type rye, 6.6% Protein), Farinha de Milho Branco Tipo 175 (7.4% Protein), Farinha de Trigo Integral Tipo 150 (Type wholemeal, 11.3% Protein), Farinha de Trigo Tipo 55 (7.8% Protein), Farinha de Trigo Tipo 65 (9.6% Protein), Farinha Fuba de Milho Tipo 70 (4.9% Protein), Sêmola de Milho (6.1% Protein), Sêmola de Trigo (Type semolina, 9% Protein) Farinera Coromina: Napoletana (Type 00, 12% Protein) Farinhas Paulino Horta: Farinha A Alentejana (10.8% Protein), Farinha Brioche Simples (9.9% Protein), Farinha Chia & Sarraceno (14.7% Protein), Farinha de Arroz (6.6% Protein), Farinha de Arroz Biológica (7.5% Protein), Farinha de Aveia (12.1% Protein), Farinha de Aveia Biológica (14.3% Protein), Farinha de Centeio Biológica (Type rye, 9% Protein), Farinha de Centeio Tipo 130 (Type rye, 7.4% Protein), Farinha de Centeio Tipo 170 (Type rye, 7.9% Protein), Farinha de Centeio Tipo 85 (Type rye, 6.8% Protein), Farinha de Cevada Biológica (10% Protein), Farinha de Espelta Branca Biológica (Type spelt, 12.4% Protein), Farinha de Espelta Integral Biológica (Type spelt, 12.7% Protein), Farinha de Kamut Biológica (14% Protein), Farinha de Milho Amarelo (7.2% Protein), Farinha de Milho Amarelo Biológica (7.5% Protein), Farinha de Milho Amarelo Real (7.7% Protein), Farinha de Milho Branco (7.4% Protein), Farinha de Trigo Barbela (12.9% Protein), Farinha de Trigo Barbela Biológica (12.9% Protein), Farinha de Trigo Duro (Type semolina, 12.8% Protein), Farinha de Trigo Preto Amarelo (12.8% Protein), Farinha de Trigo Sarraceno Biológica (13% Protein), Farinha de Trigo T45 Ultra (Strength Very Strong, 14% Protein), Farinha de Trigo Tipo 110 Tradicional (Strength Strong, 11.2% Protein), Farinha de Trigo Tipo 150 Biológica (Type wholemeal, Strength Strong, 12.8% Protein), Farinha de Trigo Tipo 150 Saloia (Type wholemeal, Strength Strong, 12.8% Protein), Farinha de Trigo Tipo 150 Tradicional (Type wholemeal, Strength Strong, 11.9% Protein), Farinha de Trigo Tipo 55 Extensível (Strength Strong, 11.1% Protein), Farinha de Trigo Tipo 55 Super (Strength Very Strong, 13.6% Protein), Farinha de Trigo Tipo 55 Super Biológica (Strength Very Strong, 13.9% Protein), Farinha de Trigo Tipo 65 Base (Strength Strong, 11.7% Protein), Farinha de Trigo Tipo 65 Biológica (Strength Strong, 11.5% Protein), Farinha de Trigo Tipo 65 Saloia (Strength Strong, 11.4% Protein), Farinha de Trigo Tipo 65 Tradicional (Strength Strong, 10.2% Protein), Farinha de Trigo Tipo 80 Biológica (Strength Strong, 11.8% Protein), Farinha de Trigo Tipo 80 Saloia (Strength Strong, 11.7% Protein), Farinha de Trigo Tipo 80 Tradicional (Strength Strong, 10.4% Protein), Farinha Delícia Negra (8.8% Protein), Farinha Essencial 4 Cereais (Type wholemeal, 8.8% Protein), Farinha Essencial 9 Cereais (Type wholemeal, 11% Protein), Farinha Trigo e Alfarroba (10.1% Protein), Farinha Trigo e Centeio (9.9% Protein), Sêmola de Trigo (Type semolina, 12.6% Protein) Favorita: 000 (Type 0, 11% Protein) Fini's Feinstes: Bio-Mehlmix glutenfrei (6.5% Protein), Bio-Pizzamehl Tipo 00 (Type 00, 13% Protein), Bio-Pizzamix glutenfrei (1.2% Protein), Dinkelmehl (Type spelt, 15% Protein), Dinkelvollkornmehl (Type spelt, 15% Protein), Lebkuchenmehl (Type rye, 10% Protein), Roggenmehl (Type rye, 7.9% Protein), Roggenvollkornmehl (Type rye, 8.6% Protein), Weizenmehl glatt (14% Protein), Weizenmehl universal (11% Protein), Weizenvollkornmehl (Type wholemeal, 13% Protein) Finna: Finna Pizza Tipo 1 (Type 1, 9.3% Protein), Finna Tipo 1 Tradicional (Type 1, 9.3% Protein) Foricher Les Moulins: BAGATELLE Meule T80 (11% Protein), Brun de Plaisir T150 (Type wholemeal, 13% Protein), Fleur d’Ajonc T55 (11% Protein), La Fougerollaise T65 au Kirsch (11% Protein), La Pellerine T45 (8.8% Protein), Perbelle Bio Complète T150 (Type wholemeal, 12% Protein), Perbelle Bio T80 (11% Protein), Perbelle Organic T65 (Strength Medium, 10% Protein), Sarrasin (12% Protein), Seigle CRC T130 (Type rye, 7.1% Protein), T45 (Farine de Gruau) (12% Protein), T55 (All-Purpose) (10.5% Protein), T65 (Baguette) (11% Protein), Tour de Mains (13% Protein) Francine: Farine d’épeautre (Type spelt, 12% Protein), Farine de blé Bio T55 (9.4% Protein), Farine de blé Bio T80 (11% Protein), Farine de blé complète T150 (Type wholemeal, 10.7% Protein), Farine de blé T45 (8.4% Protein), Farine de gruau T55 (12.1% Protein), Farine de Sarrasin (11.5% Protein), Farine pour Brioche maison (12.6% Protein), Farine pour Pain de campagne (10.3% Protein), Farine pour Pain maison (11% Protein), Farine pour Pain multi-céréales (12.9% Protein), Farine pour Pizza (10.1% Protein), T55 Farine de Blé (Type 550, 10.5% Protein), T65 Tradition (Type 650, 11% Protein) Frießinger Mühle: Bio-Pizzamehl Tipo 00 (Type 00, 12% Protein), Farina Tradizione Tipo 1 (Type 1, 14% Protein), Finezza Semola Rimacinata (Type semolina, 12.9% Protein), La Farina 14 (Type 00, Strength Very Strong, 14% Protein), La Verace (Type 00, 13% Protein), Pinsa Mix (15% Protein), Pizza Croccante Premix (Type semolina, 18% Protein), Pizzamehl Tipo 00 (Type 00, Strength Strong, 12% Protein), Spezialmehl für Dinkel-Pizza (Type spelt, 12% Protein) Garofalo: Farina Integrale (Type wholemeal, Strength Medium, 10% Protein), Farina W170 (Type 00, Strength Weak, 11% Protein), Farina W260 (Type 00, Strength Strong, 12% Protein), Farina W350 (Type 00, Strength Very Strong, 13% Protein), Semola Rimacinata (Type semolina, Strength Medium, 13% Protein) General Mills: All Trumps High-Gluten Flour (14.2% Protein), DI PRIM'ORDINE FARINA Premium Professional Pizzeria Flour Bulk Sack 00 Style 27.55 LB (12% Protein), Full Strength Unbleached (12.6% Protein), General Mills All Trumps (High Gluten) (14.2% Protein), General Mills Full Strength (13.5% Protein), Gold Medal All Aces Bakery Flour Bulk Sack Bleached Bromated Enriched (12% Protein), Gold Medal All Trumps High Gluten (Bromated) (14.2% Protein), Gold Medal All-Purpose Flour (10.5% Protein), Gold Medal Big Loaf Bakery Flour Bulk Sack Bleached Enriched (12.2% Protein), Gold Medal Bread Flour (12.3% Protein), Gold Medal Harvest King (12% Protein), Gold Medal Imperial Bakers Wheat Flour Bulk Sack Enriched Unbleached Unbromated (11.3% Protein), Gold Medal King Wheat Bakers Flour Bulk Sack Bleached Enriched (11% Protein), Gold Medal King Wheat Bakers Flour Bulk Sack Enriched Unbleached (11.1% Protein), Gold Medal Superlative Bakers Flour Bulk Bag Enriched Bleached (13% Protein), Gold Medal Superlative Bakers Flour Bulk Sack Enriched Bromated Bleached (12.6% Protein), Pillsbury Balancer Bakery Flour Bulk Sack High Gluten Bleached Bromated (14.2% Protein), Pillsbury Balancer Hi Gluten Flour Bulk Sack Bleached Bromated Enriched (14% Protein), Pillsbury Protector Flour Bulk Sack Bleached Bromated Enriched (12% Protein) Giusto's: Artisan Bread Flour (11.5% Protein), High Gluten Flour (14% Protein) Giusto's Vita-Grain: Giusto's Organic Ultimate Performer (13.5% Protein) GoodMills Polska: Basia Ekologiczna Żytnia Chlebowa Typ 2000 (Type rye, 7.8% Protein), Basia Pełnoziarnista (Type wholemeal, 14.4% Protein), Basia Poznańska (Type 550, 10.6% Protein), Basia Tortowa Extra 😉 (10% Protein), Basia Uniwersalna (Type 450, 10.9% Protein), GoodMills Professional Na Pizzę Włoską Typ 00 (11% Protein), GoodMills Professional Na Podsypkę Typ 430 (12% Protein), Żytnia mąka chlebowa typ 720 (Type rye, 6.5% Protein), Żytnia mąka razowa typ 2000 (Type rye, 10% Protein) Grand Moulins de Paris: Campagrain - mélange pour pain aux céréales et graines (12.6% Protein), Campaillette aux 2 blés - préparation pour baguette spéciale (Type semolina, 13.3% Protein), Campaillette bio - préparation pour baguette biologique (10.3% Protein), Campaillette céraine - préparation pour baguette aux graines (13.4% Protein), Campaillette des champs - farine de blé t65 pour pain courant français (10.3% Protein), Campaillette froment - farine de blé t65 pour pain courant français (10.3% Protein), Campaillette grand siècle - farine de blé t65 pour pain de tradition française (10.3% Protein), Campaillette grand siècle bio - farine de blé t65 biologique pour pain de tradition française (10.3% Protein), Campaillette pointe paysanne - préparation pour baguette spéciale campagne (10.4% Protein), Gruau rouge - farine de blé t45 (12.1% Protein), Meule t80 - farine de blé t80 (10.7% Protein), Pain aux cranberries (9.7% Protein), Pain berrouga - mélange équilibré pour la fabrication de pain aux légumineuses (17.8% Protein), Pain complet (Type wholemeal, 14.2% Protein), Pain de campagne - mélange pour pain de campagne (11.6% Protein), Pain de seigle bavarois - mélange pour pain de seigle (17.6% Protein), Pain muesli - mélange pour pain aux fruits et aux graines (13.5% Protein), Platine - farine label rouge de blé issu de la filière crc® (11% Protein), Quinograin - mélange pour pain spécial (13.1% Protein), Ruban brun - farine complète de blé (Type wholemeal, 12.5% Protein), T55 Professionnelle (11.5% Protein) Granolio: Belje Glatko T 550 (Type 550, 9.57% Protein), Farina Crno T 1600 (10.89% Protein), Farina Pšenično Integralno (Type wholemeal, 10.83% Protein), Farina Raženo T 1250 (Type rye, 9.42% Protein), Farina Speciale Heljdino Integralno (12% Protein), Farina Speciale Manitoba (Type 0, Strength Strong, 14.5% Protein), Farina Speciale Pirovo Integralno (Type spelt, 14% Protein), Farina Speciale Tipo 00 (Type 00, 11.81% Protein), Farina Speciale Zobeno Integralno (11% Protein), Mlineta Glatko T 550 (Type 550, 9.57% Protein), Mlineta Glatko T 550 MAXX (Type 550, 9.81% Protein), Mlineta Polubijelo T 850 (11.09% Protein), Mlineta Za Dizana Tijesta T 550 (Type 550, 10.73% Protein) Gruau d'Or: T45 Farine de Gruau (12% Protein) GustoBello (Biedronka): Napoletana Tipo 00 (Type 00, 12% Protein) Gut Hardegg: Dinkel-Vollkornmehl (Type spelt, 12.9% Protein), Dinkelmehl (Type spelt, 14% Protein), Pizzamehl W700 (Type 550, 12.3% Protein), Universalmehl (Type 550, 10.6% Protein), Weizenmehl glatt W700 (Type 550, 12.3% Protein) Gyermelyi: Búzakenyérliszt BL 80 (13% Protein), Pizzaliszt 00 Típusú (Type 00, 11.7% Protein) Haberfellner Mühle: Backfein Weizenmehl Type 700 (12.3% Protein), Pizzamehl Spezial (Type 00, 12% Protein) Hacendado (Mercadona): Harina para Pizza (11% Protein) Harimsa: Harimsa Fuerza (13.5% Protein), Harina de Garbanzo Sin Gluten (20% Protein), Harina de Trigo (11.18% Protein), Harina de Trigo Ecológico (11.14% Protein), Harina Integral de Avena (15% Protein), Harina para Pizza (10.1% Protein), Integral de Espelta (Type spelt, 12.24% Protein), Integral de Fuerza (Type wholemeal, 14% Protein), Mix Sin Gluten (6.2% Protein) Hofbräuhaus Kunstmühle: Dinkel Ruchmehl Öko (Type spelt, 13.8% Protein), Dinkelmehl Type 1050 Öko (Type spelt, 11.5% Protein), Dinkelmehl Type 630 (Type spelt, 12.39% Protein), Dinkelmehl Type 630 Öko (Type spelt, 12.39% Protein), Dinkelmehl Vollkorn Oberkulmer Rotkorn Öko (Type spelt, 12.66% Protein), Einkornmehl Vollkorn Öko (19% Protein), Emmermehl Vollkorn Öko (12.4% Protein), Gelbweizenmehl Type 550 (11.7% Protein), Hartweizenmehl Rimacinata (Type semolina, 12% Protein), Manitobamehl Type 550 (Type 550, 13% Protein), Pizzamehl Tipo 00 (Type 00, 13% Protein), Pizzamehl Tipo 00 Bioland (Type 00, 13% Protein), Roggenmehl Type 1370 (Type rye, 8.91% Protein), Roggenmehl Type 997 (Type rye, 7.39% Protein), Roggenmehl Vollkorn Champagner Bioland (Type rye, 9.5% Protein), Weizenmehl T 65 (13% Protein), Weizenmehl Type 1050 (12.1% Protein), Weizenmehl Type 1050 Bioland (12.1% Protein), Weizenmehl Type 550 (Type 550, 10.6% Protein), Weizenmehl Type 550 Bioland (Type 550, 10.6% Protein), Weizenmehl Vollkorn Graf Törring II Bioland (Type wholemeal, 11.41% Protein) il Molino Chiavazza: Farina 0 (Type 0, 11% Protein), Farina 00 per Pizze e Focacce (Type 00, Strength Medium, 10% Protein), Farina 00 Pizza Soffice (Type 00, Strength Medium, 9.5% Protein), Farina 00 Uso Professionale (Type 00, 9% Protein), Farina di Castagne (6% Protein), Farina di Grano Khorasan Biologica (12.5% Protein), Farina di Riso (6.5% Protein), Farina Integrale di Grano Tenero (Type wholemeal, Strength Medium, 13% Protein), Farina Integrale Manitoba (Type wholemeal, 14% Protein), Farina Tipo 1 Macinata a Pietra (12% Protein), Farina Tipo 2 Macinata a Pietra (12% Protein), Manitoba Farina 0 (Type 0, 13% Protein), Miscela per Pane ai Cereali (Type 0, 11.5% Protein), Preparato per Pane Nero Multicereali (Type 0, 13% Protein), Semola Rimacinata di Grano Duro (Type semolina, 11% Protein) Industria Molitoria Perteghella: BellaNapoli Blue (Type 0, Strength Strong, 11% Protein), BellaNapoli Red (Type 00, Strength Strong, 11.8% Protein), Cerealotto Pane 1 (Type 0, 12.89% Protein), Cerealotto Pane 2 Integrale (Type 0, 12.85% Protein), Cerealotto Pane 3 Manitoba (Type 0, 13.37% Protein), Cerealotto Pane 4 Scuro (Type 0, 12.72% Protein), Cerealotto Pane 4 Scuro Senza Sale (Type 0, 13.25% Protein), Cerealotto Pasticceria 2 Manitoba (Type 0, 11.82% Protein), Cerealotto Pizza (Type 0, 12.03% Protein), Cerealotto Pizza 2 Manitoba (Type 0, 11.82% Protein), Chapati Cerealetnico (Strength Medium, 12.63% Protein), Chapati Marrone Integrale (Type wholemeal, Strength Medium, 10.1% Protein), Chapati Verde Tipo 2 (Strength Medium, 10.1% Protein), Corona Manitoba (Type 0, Strength Very Strong, 12.2% Protein), Corona Multiuso (Type 00, Strength Medium, 9.3% Protein), Corona Rustica (Strength Medium, 9.3% Protein), Corona Senza Glutine Multiuso (2.2% Protein), Croissant Frozen Cereali e Semi (Type 0, 12% Protein), Dolci Tentazioni Croissant Frozen (Type 00, Strength Very Strong, 11.8% Protein), Dolci Tentazioni Grandi Lievitati (Type 00, Strength Very Strong, 11.8% Protein), Dolci Tentazioni Lievitati (Type 00, Strength Very Strong, 11.8% Protein), Dolci Tentazioni Manitoba (Type 00, Strength Very Strong, 12.3% Protein), Grandi Lievitati Cereali e Semi (Type 0, 16.2% Protein), Semola Rimacinata (Type semolina, 10.5% Protein), StraPizza 180 (Type 00, Strength Medium, 9.7% Protein), StraPizza 230 (Type 00, Strength Medium, 10.6% Protein), StraPizza 280 (Type 00, Strength Strong, 10.8% Protein), StraPizza 340 (Type 00, Strength Very Strong, 11.8% Protein), StraPizza 400 (Type 00, Strength Very Strong, 12.7% Protein), StraPizza Bella Napoli Argento (Type 0, Strength Very Strong, 13.1% Protein), StraPizza Crock Blu (Type 00, Strength Strong, 13.5% Protein), StraPizza Crock Rossa 400 (Type 00, Strength Very Strong, 12.7% Protein), StraPizza Manitoba 440 (Type 0, Strength Very Strong, 13.5% Protein), StraPizza Mix 1 Semola (Type 0, 13.77% Protein), StraPizza Mix 11 SIGI (Type 0, Strength Medium, 8.6% Protein), StraPizza Mix 13 (Type 0, 12.6% Protein), StraPizza Mix 2 Soia (Type 0, 14.03% Protein), StraPizza Mix 3 Pasta Madre (Type 0, 12.61% Protein), StraPizza Mix 6 Farro (Type 0, 11.45% Protein), StraPizza Pinsa (Type 0, 13.4% Protein), StraPizza Spolvero Fine (Type semolina, 10.5% Protein), StraPizza Spolvero XtremeRice (6.3% Protein), StraPizza Teglia e Pala alla Romana (Type 0, 12.14% Protein), Tre Laghi Tipo 0 (Type 0, Strength Medium, 9.3% Protein), Tre Laghi Tipo 00 (Type 00, Strength Medium, 9.3% Protein) Italiamo (Lidl): Doppio Zero (Type 00, 13% Protein), Farina per Pizza Tipo 00 (Type 00, 10% Protein), Nuvola (Type 0, 13% Protein), Pasticceria, Semola Rimacinata (Type semolina) K Plus: Integralno brašno pirovo (Type spelt, 15% Protein), Pšenično brašno integralno (Type wholemeal, 13% Protein), Pšenično brašno manitoba tip 00 (Type 00, Strength Very Strong, 13% Protein), Pšenično brašno tip 00 (Type 00, Strength Strong, 12% Protein) Käthchen-Gold: Bauernbrotmehl Type 812 (Type 812, 13.5% Protein), Weizenmehl Type 405 (Type 405, 12% Protein) King Arthur: 00 Pizza Flour (Type 00, 11.5% Protein), All-Purpose Flour (11.7% Protein), Artisan Bread Flour (11.7% Protein), Bread Flour (12.7% Protein), Golden Wheat Flour (Type wholemeal, 12.2% Protein), High-Gluten Flour (14% Protein), Italian-Style Flour (8.5% Protein), Organic All-Purpose Flour (11.7% Protein), Organic Bread Flour (12.7% Protein), Organic Light Rye (Type rye, 7% Protein), Organic Whole Spelt Flour (Type spelt, 12% Protein), Organic Yellow Corn Meal (6% Protein), Sir Galahad (11.7% Protein) King Arthur Baking Co.: Sir Lancelot Hi-Gluten (14% Protein), Whole Wheat Flour (Type wholemeal, 13.2% Protein) Küchenmeister: Küchenmeister Backmehl Type 550 (12% Protein), Küchenmeister Bauernbrot Brotbackmischung (12% Protein), Küchenmeister Bio-Dinkelvollkornmehl (Type spelt, 12% Protein), Küchenmeister Bio-Weizenmehl Type 550 (9.8% Protein), Küchenmeister Brot mit Kürbiskernen Brotbackmischung (13% Protein), Küchenmeister Ciabatta Brotbackmischung (12% Protein), Küchenmeister Dinkelbrot Brotbackmischung (Type spelt, 12% Protein), Küchenmeister Dinkelmehl Type 1050 (Type spelt, 13% Protein), Küchenmeister Dinkelmehl Type 630 (Type spelt, 13% Protein), Küchenmeister Dinkelvollkornbrot Brotbackmischung (Type spelt, 13% Protein), Küchenmeister Kartoffelbrot Brotbackmischung (12% Protein), Küchenmeister Maismehl (8% Protein), Küchenmeister Mehrkornbrot Brotbackmischung (Type wholemeal, 14% Protein), Küchenmeister Power Brot Brotbackmischung (Type wholemeal, 14% Protein), Küchenmeister Roggenmehl Type 1150 (Type rye, 8.5% Protein), Küchenmeister Roggenmischbrot Brotbackmischung (Type rye, 12% Protein), Küchenmeister Roggenvollkornmehl (Type rye, 9% Protein), Küchenmeister Sonnenblumenbrot Brotbackmischung (14% Protein), Küchenmeister Süßes Brot Brotbackmischung (11% Protein), Küchenmeister Vitalbrot Brotbackmischung (Type wholemeal, 14% Protein), Küchenmeister Vollkornbrot Brotbackmischung (Type wholemeal, 13% Protein), Küchenmeister Weißbrot Brotbackmischung (12% Protein), Küchenmeister Weizenvollkornmehl (Type wholemeal, 13% Protein) Kungsörnen: Dinkelmjöl Fullkorn (Type spelt, 14% Protein), Durumvetemjöl (Type semolina, 12% Protein), Eko Grahamsmjöl (Type wholemeal, 11% Protein), Eko Grovmalt Rågmjöl (Type rye, 7.7% Protein), Eko Vetemjöl (10% Protein), Eko Vetemjöl Special (11% Protein), Grahamsmjöl (Type wholemeal, 11% Protein), Kärnvetemjöl (10% Protein), Kärnvetemjöl med Fullkorn (10% Protein), Pizzamjöl (12% Protein), Vetemjöl Special (12% Protein) Le 5 Stagioni: Biologica Integrale (Type wholemeal, Strength Strong), Classica (Type 00, Strength Medium, 10.5% Protein), Kamut (14% Protein), La Biologica Vivace (Type 0, Strength Strong, 12% Protein), La Rustica Integrale (Type wholemeal, Strength Very Strong), Le 5 Stagioni Manitoba W410 (Type 00, Strength Very Strong, 15% Protein), Le 5 Stagioni Pizza Pro Type 1 (Type 1, Strength Strong, 13.5% Protein), MIA GRA (Type 2, 12% Protein), MIA M (Type 1, 12% Protein), MIA S (Type 1, 11% Protein), MIA X (Type 1, Strength Very Strong), Mora (Type wholemeal, Strength Very Strong), Oro (Type 00, Strength Very Strong, 14% Protein), Pasta Fresca (Type 00, 11% Protein), Pizza Napoletana (Rossa) (Type 00, Strength Strong, 13.5% Protein), Pizza Napoletana Verde (Type 00, Strength Medium, 11.5% Protein), Rinforzata (Type 00, Strength Strong), Semola (Type semolina, Strength Medium), Semolina Rimacinata (Type semolina, 12.5% Protein), Superiore (Type 00, Strength Very Strong, 13% Protein), Tipozero Superiore (Type 0, Strength Very Strong) Limabacka Kvarn: Dinkel Fullkornsmjöl (Type spelt, 11.9% Protein), Dinkel Siktat Mjöl (Type spelt, 10.9% Protein), Emmer Fullkornsmjöl (13.9% Protein), Enkorn Fullkorn (12.7% Protein), Grahamsmjöl (Type wholemeal, 10.7% Protein), Grovt Rågmjöl (Type rye, 9.9% Protein), Hallandsvete Fullkorn (Type wholemeal, 12.8% Protein), Hallandsvete Sikt (13% Protein), Nordiskt Pizzamjöl (11.9% Protein), Oblandad Rågsikt (Type rye, 7.6% Protein), Ölandsvete Fullkorn (Type wholemeal, 11% Protein), Ölandsvete Sikt (10.3% Protein), Purpurvete Fullkorn (Type wholemeal, 10.1% Protein), Rågmjöl (Type rye, 9.9% Protein), Svedjeråg Fullkorn (Type rye, 10.1% Protein), Vetemjöl Special (11.4% Protein), Vetemjöl Special Extra (11.9% Protein), Vetemjöl Special Stenmalet (12.6% Protein) Loulis Mills: Pizza Tipo 00 (Type 00, 13% Protein) Lubella: Pełne Ziarno Pszenna Typ 2000 (Type wholemeal, 15% Protein), Perfecja Speciale Mąka Pszenna na Pizzę (13% Protein), Puszysta Luksusowa (Type 550, 12% Protein), Puszysta Poznańska (Type 550, 11% Protein), Puszysta Tortowa (Type 450, 10% Protein) Mąka Łowicka: Gryczana pełnoziarnista (13.5% Protein), Jaglana (9.8% Protein), Lniana (42% Protein), Mąka na Pizzę Włoską Typ 00 (Type 00, 12.5% Protein), Orkiszowa Jasna Typ 630 (Type spelt, 13.5% Protein), Orkiszowa pełnoziarnista typ 1850 (Type spelt, 9% Protein), Pszenna Graham typ 1850 (Type wholemeal, 13% Protein), Pszenna typ 650 Uniwersalna (Type 650, 11% Protein), Pszenna typ 750 Chlebowa (Type 750, 11% Protein), Z płaskurki pełnoziarnista typ 1850 (12.9% Protein), Z samopszy pełnoziarnista typ 1850 (12.5% Protein) Malma Maspex: Farina Tipo 0 con Germe di Grano (Type 0, 13% Protein) Martimucci: Farina di Grano Duro (Type semolina, 11.5% Protein), Grano Duro Pane Casereccio (Type semolina, 11.5% Protein), Semola Integrale Chiara (Type wholemeal, 11.5% Protein), Semola Integrale Grossetto (Type wholemeal, 13% Protein), Semola Integrale Scura (Type wholemeal, 11.5% Protein), Semola Rimacinata 100% Italiano (Type semolina, 12% Protein), Semola Rimacinata 100% Pugliese (Type semolina, 11% Protein), Semola Rimacinata Biologica (Type semolina, 11% Protein), Semola Rimacinata Blu (Type semolina, 12% Protein), Semola Rimacinata di Grano Duro Pizzeria (Type semolina, 12.5% Protein), Semola Rimacinata Oro (Type semolina, 13% Protein), Semola Rimacinata Rossa (Type semolina, 11% Protein), Semola Rimacinata Varieta Cappelli (Type semolina, 12.5% Protein), Semolato di Grano Duro (Type semolina, 11.5% Protein), Tipo 0 (Type 0, 10.6% Protein), Tipo 0 Corta Lievitazione (Type 0, 12.5% Protein), Tipo 0 Lunga Lievitazione (Type 0, 12.5% Protein), Tipo 0 Media Lievitazione (Type 0, 12.5% Protein), Tipo 00 Rinforzata (Type 00, 10.6% Protein), Tipo 00 Verde (Type 00, 10.6% Protein), Tipo 2 (Type 2, 11.5% Protein), Tipo Integrale (Type wholemeal, 11% Protein) Matthews Cotswold Flour: Canadian Bread Flour (14.75% Protein), Cotswold Crunch Flour (12.5% Protein), Cotswold Strong White (12.5% Protein), Heritage Broadway Wholemeal Bread Flour (Type wholemeal, 11% Protein), Malted Cotswold Rye Flour (10.5% Protein), Matthews Stoneground Light Rye T997 Flour (Type rye, 8% Protein), Organic Dark Rye Flour (Type rye, 8% Protein), Pizza and Pasta Flour Tipo 00 (Type 00, 12% Protein), Regenerative Artisan T65 Bread Flour (11.5% Protein), Regenerative Churchill Strong White (12.8% Protein), Regenerative Cotswold Eight Grain (12.8% Protein), Regenerative Cotswold Pizza Flour (11.5% Protein), Regenerative Stoneground Traditional Strong White (12.2% Protein), Regenerative Stoneground Wholegrain Flour (Type wholemeal, 14.3% Protein), Regenerative White Spelt Flour (Type spelt, 12% Protein), Stoneground Heritage Light Barley T80 Bread Flour (7.5% Protein), Stoneground Strong 100% Wholegrain Bread Flour (Type wholemeal, 13.5% Protein), Wychwood Oat Blend (12.5% Protein) McDougalls: Pizza Base Mix (11.3% Protein), Soft Bap Mix (9.4% Protein), Speciality 00 Extra Fine Flour (Type 00, 10.2% Protein), Supreme Sponge Flour (9.3% Protein), White Bread & Roll Mix (9.7% Protein) Melvit: Mąka gryczana (8% Protein), Mąka Luksusowa (Type 550, 11% Protein), Mąka Orkiszowa Pełnoziarnista (Type spelt, 14% Protein), Mąka Pszenna Razowa (Graham) (Type wholemeal, 11% Protein), Mąka z Płaskurki (13% Protein), Mąka z Samopszy Pełnoziarnista (15% Protein), Mąka z Żyta Krzyca Pełnoziarnista (Type rye, 14% Protein), Mąka Żytnia Chlebowa Typ 720 (Type rye, 6% Protein), Mąka Żytnia Razowa Typ 2000 (Type rye, 8% Protein) Meneba (Dossche Mills): Fresia Bloem 00 (Type 00, 11.5% Protein) Meraner Mühle: AMALFI (Type 1, 12.5% Protein), Backmischung Dinkelpizza (Type spelt, 13% Protein), CAPRI (Type 00, 13.5% Protein), Dinkelmehl Regiokorn Bio (Type spelt, 14% Protein), LINOSA (Type 00, 12.5% Protein), LIPARI (Type 00, 13% Protein), NUMANA (13% Protein), PONZA (Type 00, 11.5% Protein), TAORMINA (Type spelt, 12.5% Protein) Mills of Crete (Myloi Kritis): Bun Flour (14% Protein), Country Bread Mix (14% Protein), Enriched All Purpose Flour (11.2% Protein), Multigrain (17.3% Protein), Organic Wheat Flour (11.2% Protein), Organic Wholemeal Emmer (14% Protein), Pizza 00 Di Forza (Type 00, 14% Protein), Pizza 00 Napoletana (Type 00, 12.5% Protein), Pizza Dough Mix (11.8% Protein), Teff Flour (11.7% Protein), Wholegrain Wheat Bread Mix (Type wholemeal, 14.4% Protein), Wholemeal Barley Flour (11% Protein), Wholemeal Oat Flour (15% Protein), Wholemeal Rye Flour (Type rye, 14% Protein), Wholemeal Soft Wheat (Type wholemeal, 14% Protein) Mlinotest: Brown Wheat Flour (Type 1050, 12% Protein), Durum Semola (rimacinata) (Type semolina, 12% Protein), Golden Flour (Zlata moka) (Type 550, 13% Protein), Manitoba Flour "0" (Type 0, 13% Protein), Manitoba Flour "00" (Type 00, 14% Protein), Pizza Flour (Type 550, 13% Protein), Wheat Flour Type 500 (Type 550, 13% Protein) Młyn Ciechanowiec: Mąka Pszenna Chlebowa Typ 750 (Type 750, 14.4% Protein), Mąka Pszenna Graham Typ 1850 (Type wholemeal, 13.3% Protein), Pszenna Ciechanowiecka typ 500 (8.94% Protein), Pszenna Razowa Jasna typ 1600 (Type wholemeal, 13.31% Protein), Żytnia typ 720 (Type rye, 7.33% Protein) Młyn Suwałki: Mąka Orkiszowa Graham Typ 1850 (Type spelt, 16% Protein), Mąka Orkiszowa Jasna Typ 630 (Type spelt, 14.8% Protein), Mąka Pszenna Chlebowa Typ 750 (12% Protein), Mąka Pszenna Typ 00 Włoska na Pizzę (Type 00, 10% Protein), Mąka Pszenna Typ 650 (10.4% Protein), Mąka Żytnia Chlebowa Pytlowa Typ 720 (Type rye, 5.9% Protein), Mąka Żytnia Sitkowa Typ 1400 (Type rye, 7% Protein), Mąka Żytnia Typ 2000 (Type rye, 7.9% Protein) Młyny Stoisław: Mąka Orkiszowa Pełnoziarnista Typ 3000 (Type spelt, 15% Protein), Mąka Pszenna Chlebowa Typ 750 (12% Protein), Mąka Pszenna Graham Typ 1850 (Type wholemeal, 12% Protein), Mąka Pszenna Koszalińska Typ 500 (10% Protein), Mąka Pszenna Luksusowa Typ 550 (Type 550, 11% Protein), Mąka Pszenna na Pizzę Włoską Typ 00 (Type 00, 11% Protein), Mąka Pszenna Typ 650 (13% Protein), Mąka Pszenna Typ 850 (12% Protein), Mąka Żytnia Chlebowa Typ 720 (Type rye, 7% Protein), Mąka Żytnia Razowa Typ 2000 (Type rye, 9% Protein), Mąka Żytnia Typ 1400 (Type rye, 7% Protein), Mąka Żytnia Typ 580 (Type rye, 5% Protein) Moagem Ceres: Farinha de Trigo Tipo 65 Molini Ambrosio: Caprese (Type 0, Strength Strong, 13% Protein), Napoli Antica (Type 0, Strength Strong, 12% Protein), Pulcinella (Type 00, Strength Very Strong, 14% Protein), Regina (Type 0, Strength Strong, 13% Protein), Sorrentina (Type 0, Strength Strong, 14.5% Protein) Molini Loizzo: Classica (Strength Strong, 12% Protein), Focaccia (Type semolina, Strength Very Strong, 15% Protein), Manitoba (14% Protein), Pala (Strength Very Strong, 13% Protein), Palino (Strength Very Strong, 14% Protein), Panini (12.5% Protein), Pizza Premium (Type 0, Strength Very Strong, 13.5% Protein), Pizza Top (Type 0, Strength Strong, 12.5% Protein), Rinforzata (12% Protein), Semola Rimacinata Premium (Type semolina, 13% Protein), Semola Rimacinata Top (Type semolina, 12% Protein), Soffiata (13% Protein), Soffiata Speciale (13.5% Protein), Tipo 0 (Type 0, 11% Protein), Tipo 00 (Type 00, 11% Protein), Tipo 1 (Type 1, 11.5% Protein), Tipo Integrale (Type wholemeal, 12% Protein), Vulcano (Strength Very Strong, 14% Protein) Molini Pivetti: Antica Tradizione (Type 0, 12% Protein), Antigrumi (Type 00, Strength Medium, 9.5% Protein), Everyday Tipo 00 (Type 00, Strength Medium, 11% Protein), Gran Riserva Arancione (Type 00, Strength Strong, 12.5% Protein), Gran Riserva Gialla (Type 00, Strength Strong, 12% Protein), Gran Riserva Rossa (Type 00, Strength Strong, 13% Protein), Incanto (Type 0, Strength Strong, 13.5% Protein), Lievitati (Type 00, Strength Very Strong, 14% Protein), Maggica (Type 0, Strength Very Strong, 13% Protein), Milleusi (Type 1, Strength Medium, 12% Protein), Mimosa 00 (Type 00, Strength Strong, 12.5% Protein), Miscela 45 (Type 0, 12% Protein), Mix 7 Cereali (Type 00, 13% Protein), Nafavola 270 (Type 0, Strength Strong, 12% Protein), Nafavola 320 (Type 0, Strength Strong, 12% Protein), Pizza & Focaccia (Type 0, Strength Medium, 11% Protein), Professional Azzurra Tipo Manitoba (Type 0, Strength Very Strong, 13.5% Protein), Professional Bio (Type 0, Strength Medium, 12% Protein), Professional Blu (Type 0, Strength Strong, 12% Protein), Professional Gialla (Type 00, Strength Strong, 12% Protein), Professional Gialla Roma (Type 00, Strength Very Strong, 14% Protein), Professional Granito (Type 00, Strength Weak, 10% Protein), Professional Marrone Integrale (Type wholemeal, Strength Strong, 13% Protein), Professional Oro (Type 00, Strength Medium, 11% Protein), Professional Pizza & Pane Type 1 (Type 1, Strength Strong, 12% Protein), Professional Pizza Azzurra (Type 00, Strength Strong, 13.5% Protein), Professional Pizza Blu (Type 00, Strength Very Strong, 12.5% Protein), Professional Pizza Line (Type 00, Strength Strong, 12.5% Protein), Professional Pizza Rossa (Type 00, Strength Strong, 12.5% Protein), Professional Pizza Verde (Type 00, Strength Medium, 11% Protein), Professional Rosa (Type 0, Strength Weak, 9% Protein), Professional Rossa (Type 00, Strength Very Strong, 14% Protein), Professional Tipo 1 con Germe di Grano (Strength Strong, 14% Protein), Professional Verde (Type 00, Strength Medium, 11% Protein), Professional Viola (Type 0, Strength Weak, 11% Protein), Rosa (Type 00, Strength Medium, 9.5% Protein), Semola Di Grano Duro (Type semolina, 12% Protein), Semola Di Grano Duro Rimacinata (Type semolina, 12.5% Protein), Sfoglia (Type 00, Strength Strong, 13.5% Protein), Sorbole (Type 00, Strength Medium, 12% Protein) Molini Pizzuti: Bio Avena Integrale (11% Protein), Bio Farro Tipo 0 (Type spelt, Strength Weak, 12% Protein), Bio Integrale (Type wholemeal, 12% Protein), Bio Multicereali (12.18% Protein), Bio Segale Integrale (Type rye, 11.3% Protein), Bio Tipo 1 (Strength Medium, 12% Protein), Costa d'Amalfi (Type 0, Strength Strong, 13% Protein), Costa d'Amalfi ORO (Type 0, Strength Strong, 13.14% Protein), Diamante (Type 00, Strength Very Strong, 13% Protein), Integrale (Type wholemeal, Strength Medium, 12% Protein), Macina a Pietra Tipo 1 (Strength Very Strong, 12.5% Protein), Manitoba Tipo 0 (Type 0, Strength Very Strong, 13% Protein), ØGS (Type 0, Strength Strong, 13% Protein), ØØS (Type 00, Strength Medium, 10% Protein), ØR (Type 0, Strength Strong, 11% Protein), Pala Mix (Type 0, 13.4% Protein), Preparato per Focaccia (Type 0, 11% Protein), Preparato per Pizza (Type 0, 13.6% Protein), Pulcinella ORO (Type 0, Strength Strong, 11.2% Protein), Pulcinella Tipo 0 (Type 0, Strength Strong, 11% Protein), Semola Rimacinata (Type semolina, 13% Protein), Spolvero (Type semolina, 12.7% Protein), Teglia Mix (Type 0, 13.5% Protein), TIPO “00” (Type 00, Strength Medium, 11.5% Protein), Tipo 0 Pizza (Type 0, Strength Strong, 10% Protein), Tipo 00 All Purpose (Type 00, Strength Medium, 11% Protein), Tipo 00 Pastry (Type 00, Strength Medium, 10% Protein), Tipo 1 ORO (Strength Strong, 13.36% Protein), Tonda Mix (Type 0, 13% Protein), Tradizione Napoletana (Type 00, Strength Medium, 10% Protein), Vesuvio (Type 0, Strength Very Strong, 13% Protein), WHOLE WHEAT FLOUR (Type wholemeal, Strength Medium, 13% Protein), Zero Glutine (3% Protein) Molini Spigadoro: 7 Cereali (15.2% Protein), Farina di Riso Rosso Ermes Integrale (7% Protein), Manitoba (14.5% Protein), Manitoba Bio (13.6% Protein), Mix Riso Rosso (11% Protein), Nutridea Integrale (Type wholemeal, 11.8% Protein), Nutridea Tipo 1 (12.2% Protein), Nutridea Tipo 2 (12.2% Protein), Pane Antico (12% Protein), Pane Bio (10.5% Protein), Pinsa Romana (Type 0, 13.2% Protein), Pizza & Focaccia (11.8% Protein), Pizza Bio (11% Protein), Pizza Etrusca (14.6% Protein), Pizza Special Napoletana (Type 00, 12% Protein), Rusticò (Type 0, 14.5% Protein) Molino Bassini: Farro Spelta Integrale BIO (Type spelt, 14% Protein), Grani Antichi (12% Protein), Integrale (Type wholemeal, Strength Strong, 13% Protein), Integrale BIO (Type wholemeal, 12% Protein), Kamut BIO (14% Protein), Manitoba (Strength Very Strong, 14.3% Protein), Oro Tipo 0 (Type 0, Strength Strong, 13% Protein), Preparato per Pane Curcuma Zenzero e Paprika (Type 0, 12% Protein), Riso BIO (7% Protein), Tipo 0 (Type 0, Strength Medium), Tipo 0 BIO (Type 0, Strength Medium, 11.5% Protein), Tipo 1 (Type 1, Strength Strong, 13% Protein), Tipo 2 BIO (Type 2, Strength Strong, 11.7% Protein) Molino Braga: Semola Rimacinata Pane Dorato (Type semolina, Strength Strong), Semola Rimacinata Pizza Croccante (Type semolina, Strength Strong), Tipo 0 Spaccanapoli (Type 0, Strength Very Strong), Tipo 00 Pane Lunga Lievitazione (Type 00, Strength Very Strong), Tipo 00 Pizza e Focacce XXL (Type 00, Strength Very Strong), Tipo 1 Pizza Artigianale (Type 1, Strength Strong), Tipo 1 Rustica Tradizione (Type 1, Strength Strong), Tipo 2 Pane e Focaccia (Type 2, Strength Strong), Tipo 2 Pizza Rustica (Type 2, Strength Strong), Tipo Integrale Pizza e Focaccia (Type wholemeal, Strength Strong) Molino Candelori: L'Adagio 24h (Type 00, Strength Very Strong, 13% Protein), L'Allegro 6h (Type 00, Strength Medium, 11.5% Protein), La Moderata 12h (Type 00, Strength Strong, 12.2% Protein), Tipo 0M (Type 0, Strength Very Strong, 13.5% Protein) Molino Casillo: Aroma (Type 1, Strength Strong, 13% Protein), La 8 Plus (Speciali con Germe) (Type 0, Strength Very Strong, 14.1% Protein), Manitoba (Type 0, Strength Very Strong, 14% Protein), Pizza Napoli (Type 00, Strength Strong, 12% Protein), Pizza Oro (Type semolina, Strength Medium, 13.5% Protein), Pizza Superiore (Type 0, Strength Very Strong, 13.5% Protein), Semola Rimacinata Top (Type semolina, 13% Protein), Tipo 00 (Type 00, Strength Strong, 12% Protein), Zero L (Type 0, Strength Very Strong, 13.5% Protein), Zero M (Type 0, Strength Strong, 13% Protein) Molino Colombo: Fior di Spolvero (9.9% Protein), Fior di Spolvero (9.9% Protein), Miscela ai Grani Antichi (Type 0, 13.7% Protein), Miscela ai Grani Antichi (Type 0, 13.7% Protein), Pizza Core (Type 00, 13.1% Protein), Tirolese (Type 00, 17% Protein) Molino Dallagiovanna: Blackery Debole (13% Protein), Blackery Forte (17% Protein), E Rosa (Type 00, Strength Strong, 12% Protein), Far Pane B Tipo 0 (Type 0, Strength Medium, 11% Protein), Far Pane B Tipo 00 (Type 00, Strength Medium, 11% Protein), Far Pane SSP Tipo 0 (Type 0, Strength Very Strong, 15.5% Protein), Far Pane SSP Tipo 00 (Type 00, Strength Very Strong, 15.5% Protein), Focaccia Forte (Type 00, Strength Very Strong, 14% Protein), Focaccia Ligure (Type 00, Strength Medium, 13% Protein), FR Rosa (Type 00, Strength Medium, 11% Protein), Granito (Type 00, 11% Protein), Integrale R (Type wholemeal, Strength Very Strong, 14% Protein), La Napoletana (Type 00, Strength Strong, 12.5% Protein), La Napoletana 2.0 Plus Tipo 0 (Type 0, Strength Strong, 12.5% Protein), Le Divine Anna Tipo 00 (Type 00, Strength Very Strong, 15% Protein), Le Divine Monica Tipo 00 (Type 00, Strength Strong, 14% Protein), Le Divine Sofia Tipo 00 (Type 00, Strength Medium, 12% Protein), Le Dolcissime Brioche Soft Tipo 00 (Type 00, Strength Strong, 14% Protein), Le Rustiche Forte Tipo 2 (Strength Very Strong, 15% Protein), Manitoba Tipo 0 (Type 0, Strength Very Strong, 15% Protein), N Blu (Type 00, Strength Strong, 12% Protein), Nobilgrano E Rosa Tipo 1 (Strength Medium, 11% Protein), Nobilgrano N Blu Tipo 0 (Type 0, Strength Strong, 13% Protein), Nobilgrano N Blu Tipo 1 (Strength Strong, 13% Protein), NOBILGRANO R VERDE (Type 0, Strength Very Strong, 13% Protein), Nobilgrano R Verde Tipo 1 (Strength Very Strong, 14% Protein), Oltregrano Avenapiù (Type 00, 14.5% Protein), Oltregrano Cerealpiù (Type 00, 14% Protein), Oltregrano ilContadino (Type 00, 14% Protein), Oltregrano laGustosa (Type 00, 12% Protein), Oltregrano laLeggera (Type 00, 12% Protein), Oltregrano laPala (Type 00, 12% Protein), Oltregrano laPinsa (Type 00, 13% Protein), Oltregrano laPinsaEasy (Type 00, 12% Protein), Oltregrano laRicca (Type 00, 14% Protein), Panettone (Type 0, Strength Very Strong, 16% Protein), Preparato per Pane e Pizza Senza Glutine e Lattosio (1% Protein), Preparato Speciale per Pane e Pizza Senza Glutine (3% Protein), R Verde (Type 00, Strength Very Strong, 13% Protein), S Rossa (Type 00, Strength Very Strong, 14% Protein), Semola Extra (Type semolina, 13% Protein), Semola Rimacinata (Type semolina, 13% Protein), Sfoglia (Puff Pastry) (Type 00, Strength Strong, 12.5% Protein), Uniqua Bianca Tipo 1 (11% Protein), Uniqua Blu Stone-Ground (Type 1, Strength Very Strong, 14% Protein), Uniqua Gialla Tipo 1 (13% Protein), Uniqua Rossa Stone-Ground (Type wholemeal, Strength Very Strong, 15% Protein), Uniqua Verde Tritordeum (11% Protein), Uniqua Viola (Type wholemeal, Strength Strong, 14% Protein), Universale (Type 00, Strength Strong, 11.5% Protein), Universale Tipo 0 (Type 0, Strength Strong, 12.5% Protein) Molino Denti: Anima di Grano Fast 00 N (Type 00, Strength Medium, 10% Protein), Anima di Grano Fast 00 V Pizza (Type 00, Strength Medium, 10.5% Protein), Anima di Grano Fast Avana (Type 00, Strength Strong, 11.2% Protein), Anima di Grano Midi 00 1 (Type 00, Strength Very Strong, 12% Protein), Anima di Grano Midi 00 2 (Type 00, Strength Very Strong, 12% Protein), Anima di Grano Midi 00 3 (Type 00, Strength Very Strong, 13% Protein), Anima di Grano Slow 0M2 Pizza (Type 0, Strength Very Strong, 14% Protein), Anima di Grano Slow Manitoba (Type 0, Strength Very Strong, 14% Protein), Anima di Grano Slow Tipo 0 4 (Type 0, Strength Very Strong, 13% Protein), Anima Verace (Type 00, Strength Strong, 12% Protein), Chia e semi (14.6% Protein), Crokkia Classica (Type 00, Strength Very Strong, 12% Protein), Crokkia Rustica (Type 00, Strength Strong, 12% Protein), Curcuma e Zenzero (12.7% Protein), Dolce Vivo (Type 0, 15% Protein), Farro Integrale (12.9% Protein), Infibra + (15% Protein), Infibra Tipo 1 W300 (Type 1, Strength Strong), Infibra Zero+ W250 (Type 0, Strength Strong, 11% Protein), Infibra Zero+ W340 (Type 0, Strength Very Strong), Infibra Zero+ W390 (Type 0, Strength Very Strong, 14% Protein), Mais (Type 0, 13% Protein), Multicereali con semi (13% Protein), Nerissima (Type 0, 14.8% Protein), Per Pizza FSD (Type 0, Strength Strong, 11.8% Protein), Pizza&Madre (12% Protein), Primamacina Lievitati (Type 0, 16% Protein), Primamacina Noir (Type 0, Strength Very Strong, 13% Protein), Primamacina Pane e Focacce (Type 0, 12% Protein), Primamacina Pizza Classica (Type 0, 13% Protein), Riso Nero (Type 0, 11% Protein), Saraceno e semi (Type 0, 13.5% Protein), Spirulina con semi (14% Protein) Molino Grassi: 0 Manitoba (Type 0, 13.2% Protein), 0 Mediterraneo (Type 0, Strength Medium, 12.1% Protein), 0 Parma (Type 0, 11.9% Protein), 0 Rinforzato (Type 0, Strength Strong, 12% Protein), 0 Speciale (Type 0, Strength Very Strong, 13.1% Protein), 00 Biologica Pizza (Type 00, Strength Medium, 11% Protein), 00 Brioches (Type 00, Strength Very Strong, 13.1% Protein), 00 ExtraMidi H16 (Type 00, Strength Very Strong, 13% Protein), 00 Fast H6 (Type 00, Strength Medium, 11.9% Protein), 00 Lievito (Rinforzato) (Type 00, Strength Strong, 13% Protein), 00 Manitoba (Type 00, 13% Protein), 00 Mediterraneo (Type 00, Strength Medium, 11.9% Protein), 00 Midi H12 (Type 00, Strength Strong, 12% Protein), 00 Panettone (Type 00, 13.6% Protein), 00 Parma (Type 00, 11.9% Protein), 00 Rinforzato (Type 00, Strength Strong, 12% Protein), 00 Slow H24 (Type 00, Strength Very Strong, 13.2% Protein), 00 Soffiato (Type 00, 15% Protein), 00 Speciale (Type 00, Strength Very Strong, 13% Protein), 00 Speedy H10 (Type 00, Strength Strong, 12.7% Protein), All-Purpose 00 (Type 00, Strength Strong, 12% Protein), Bio 0 Manitoba (Type 0, Strength Very Strong, 14.6% Protein), Bio 0 Multiuso (Type 0, Strength Medium, 11% Protein), Bio 00 Croissant (Type 00, Strength Very Strong, 14% Protein), Bio 00 Lievitati (Type 00, Strength Very Strong, 14% Protein), Bio Cappelli Semola (Type semolina, 11.6% Protein), Bio Farina di Grano Khorasan Kamut (12.9% Protein), Bio Integrale (Type wholemeal, 12.8% Protein), Bio Semola (Type semolina, 10.4% Protein), Bio Semola di Grano Khorasan Kamut (12.6% Protein), Bio Semolato (Type semolina, 10.9% Protein), Bio Tipo 1 Macinata a Pietra (Strength Strong, 12% Protein), Bio Tipo 1 Macinata a Pietra Forte (12.1% Protein), Bio Tipo 2 Macinata a Pietra (11% Protein), Campi Bio Cappelli (Type semolina, 12% Protein), Campi Bio Integrale (Type wholemeal, 13% Protein), Campi Bio Kronos (Type semolina, 11% Protein), Campi Bio Manitoba Tipo 0 (Type 0, Strength Very Strong, 14% Protein), Campi Bio Monococco (12% Protein), Campi Bio Multicereali (Strength Medium, 13% Protein), Campi Bio Tipo 2 (11% Protein), Integrale Fine (Type wholemeal, 14% Protein), Integrale Grossa (Type wholemeal, 14% Protein), Kronos Pane (Type semolina, 12.4% Protein), La Farina per Pizza e Focaccia (Type 00, Strength Strong, 12% Protein), Miracolo Integrale (Type wholemeal, 13% Protein), Miracolo Tipo 1 (Strength Weak, 12% Protein), Miscela per Focaccia Ligure 1 kg (Type 00, Strength Strong, 12% Protein), Miscela per Focaccia Ligure 25 kg (Type 00, Strength Strong, 12% Protein), Multicereali (Strength Strong, 13.5% Protein), Napoletana Extra (Type 0, Strength Strong, 13% Protein), Napoletana Midi (Type 0, Strength Strong, 12% Protein), Organic 00 (Type 00, Strength Medium, 11.5% Protein), Pasta Fresca (Type 00, Strength Strong, 12% Protein), Preparato Senza Glutine per Pane e Pizza (2.5% Protein), QB Einkorn Bio (Strength Weak, 13.3% Protein), QB Kamut Bio (13% Protein), QB Montana Bio (Type 0, Strength Weak, 12% Protein), QB Multicereali Bio 1-5 kg (Type 0, Strength Strong, 13% Protein), Romana (Type 00, Strength Strong, 13% Protein), Romana Rustica (Type 00, Strength Strong, 13% Protein), Semola Rimacinata (Type semolina, 12.9% Protein), Teglia 60×40 (Type 00, Strength Very Strong, 14.6% Protein), Tipo Uno Debole (Strength Strong, 13.5% Protein), Tipo Uno Forte (Strength Very Strong, 13.5% Protein), Tipo Uno Speciale (14% Protein), Vola Via (Type semolina, 11% Protein) Molino Iaquone: D'Altri Tempi Integrale (Type wholemeal, 15% Protein), Luna Azzurra (Type 00, Strength Very Strong, 15% Protein), Luna Bianca (Type 00, Strength Medium, 11% Protein), Luna Gialla (Type 00, Strength Strong, 13% Protein), Luna Nera Platinum (Type 00, Strength Very Strong, 16% Protein), Luna Rossa (Type 00, Strength Very Strong, 15% Protein), Luna Verde (Type 00, Strength Medium, 12% Protein), Tonda Napoletana (Type 00, 11.5% Protein) Molino Naldoni: Eterea (Type 0, Strength Strong, 13.5% Protein), Integrale (Type wholemeal, Strength Medium, 12.5% Protein), Lucia (Type 00, Strength Strong, 13.5% Protein), Mari (Type 00, Strength Very Strong, 14% Protein), Organic stone-ground flour - TYPE ‘2’ (Type 2, Strength Medium, 12% Protein), Robusta (Type 1, Strength Strong, 13.5% Protein), Scióre (Type 2, Strength Very Strong, 16% Protein), Smorfia (Type 0, Strength Strong, 12.5% Protein), Sofia (Type 00, Strength Strong, 12.5% Protein), Tina (Type 00, Strength Medium, 11.5% Protein) Molino Paolo Mariani: Alpha (12% Protein), Base (Strength Medium, 12% Protein), Beta (Strength Medium, 12% Protein), Classica (12% Protein), Delta (Strength Strong, 13% Protein), Epsilon (Strength Very Strong, 14% Protein), Farro Monococco (18% Protein), Gamma (Type wholemeal, Strength Very Strong, 16% Protein), Gluten free (4.6% Protein), Mariani Integrale (Type wholemeal, 13% Protein), Mazì tipo 2 (Strength Medium, 14% Protein), Molino Paolo Mariani Manitaly Tipo 0 (Type 0, Strength Very Strong, 14% Protein), Nazionale (Strength Medium, 12% Protein), Nonno Urbano Tipo 1 Base (Type 1, Strength Medium), Nonno Urbano Tipo 1 Forte (Type 1, Strength Very Strong), Nonno Urbano Tipo 2 Forte (Type 2, Strength Very Strong), Omega (Strength Very Strong, 15% Protein), Pane e Pizza (Type 00, Strength Strong, 12% Protein), Rinforzata (Strength Strong, 14% Protein), Rinforzata per pane (Strength Strong, 14% Protein), Segale Integrale (Type rye, 10% Protein), Semola rimacinata di grano duro (Type semolina, Strength Medium, 13% Protein), Tipo 0 (Type 0, Strength Very Strong, 15.5% Protein), Tipo 1 (Type 1, Strength Medium, 13% Protein), Tipo 2 (Type 2, Strength Very Strong, 16% Protein), TYPE 1 FORTE FLOUR (Type 1, Strength Very Strong, 16% Protein), Urbano Tipo 1 Media (Strength Strong, 14% Protein), Volare (Strength Strong, 14% Protein), Volare Forte (Type 0, Strength Strong, 14.5% Protein), Zeta (Strength Strong, 15% Protein) Molino Pasini: 0 Bio (Type 0, Strength Medium, 11.5% Protein), 0 Bio Rinforzata (Type 0, Strength Strong, 11.5% Protein), Antichi Cereali (Type 0, 13.8% Protein), Arabo all’Avena (Type 0, 13.6% Protein), Arancio (Type 00, Strength Very Strong, 15.2% Protein), Avena Segale Germe (Type 0, 13.8% Protein), Blu (Type 00, Strength Medium, 10.9% Protein), CroccoSoft (Type 0, 12.6% Protein), Ferrara (Type 0, Strength Medium, 10.9% Protein), Giallo (Type 00, Strength Strong, 12.2% Protein), Granozero Pane e Pizza (0.4% Protein), Ian Spampatti (Type 0, Strength Very Strong, 15.1% Protein), Ideale per Pizza (Type 0, Strength Strong, 12.1% Protein), Il Maestro (Strength Very Strong, 14.4% Protein), La Romana (Type 00, Strength Strong, 12.5% Protein), Lombardia (Type 0, Strength Medium, 11.2% Protein), Marrone (Type 00, Strength Very Strong, 13.8% Protein), Meraviglia 300 (Type 00, Strength Strong, 12.2% Protein), Meraviglia 400 (Type 00, Strength Very Strong, 14.9% Protein), Molino Pasini Manitoba (Type 0, Strength Very Strong, 14.5% Protein), Multicereali (17.5% Protein), Napoletana Moderna (Type 0, Strength Very Strong, 13.3% Protein), Origine Italia Pane e Pizza (Type 0, Strength Strong, 12.2% Protein), Orzo Bruno (Type 0, 16.3% Protein), Pala e Pinsa (Type 0, 16% Protein), Pane al Riso (Type 0, 12% Protein), Pane alla Zucca (Type 0, 13.4% Protein), Pane d’Oriente (Type 0, 17.5% Protein), Pane VIP alla Semola Rimacinata (Type semolina, 13% Protein), Panettone (Type 0, Strength Very Strong, 15.5% Protein), Pasta D'Oro (Type 00, Strength Medium, 9.8% Protein), Pizza Country (Type 0, 15.5% Protein), Pizza Croccante (Type 00, Strength Strong, 12% Protein), Pizza Soia (Type 0, 15.8% Protein), Primitiva Integrale (Type wholemeal, 16.2% Protein), Primitiva Tipo 1 100 (Strength Weak, 10.9% Protein), Primitiva Tipo 1 300 (Strength Strong, 12.7% Protein), Primitiva Tipo 1 400 (Strength Very Strong, 14.4% Protein), Primitiva Tipo 2 (Strength Strong, 14.4% Protein), Primitiva Tipo 2 300 (Strength Strong, 13.5% Protein), Primitiva Tipo 2 400 (Strength Very Strong, 14.4% Protein), Romagna (Type 0, Strength Medium, 10.9% Protein), Semola (Type semolina, 13% Protein), Semola Bio (Type semolina, 10.5% Protein), Soffio 0 Lunga (Type 0, Strength Very Strong, 15.1% Protein), Soffio 0 Media (Type 0, Strength Strong, 13.8% Protein), Soffio Tipo 1 Lunga (Strength Very Strong, 15.2% Protein), Soffio Tipo 1 Media (Strength Strong, 13.8% Protein), Spiga (Type 0, Strength Strong, 12.2% Protein), Spolvero (Type semolina, 12.3% Protein), Verde (Type 00, Strength Strong, 12.6% Protein), Viola (Type 00, Strength Very Strong, 13.8% Protein) Molino Piantoni: 0 (Type 0, Strength Medium, 11% Protein), 0 M (Type 0, Strength Very Strong, 14.5% Protein), 0 Manitoba (Type 0, Strength Very Strong, 14.5% Protein), 0 R (Type 0, Strength Very Strong, 13% Protein), 0 X (Type 0, Strength Strong, 12% Protein), 00 Croissant (Type 00, Strength Very Strong, 14.5% Protein), 00 E (Type 00, Strength Very Strong, 14% Protein), 00 Panettone (Type 00, Strength Very Strong, 14.5% Protein), 00 S (Type 00, Strength Very Strong, 14% Protein), 00 XX (Type 00, Strength Strong, 13% Protein), Essentia (Type 0, Strength Strong, 12.5% Protein), Integrale (Type wholemeal, 12.5% Protein), Integrale Larga (Type wholemeal, 12.5% Protein), Integrale Speciale (Type wholemeal, 14% Protein), La SenzaGlutine Pizza, Pane e Dolci (2.5% Protein), Luce di Grano 0 LG (Type 0, Strength Very Strong, 14.4% Protein), Luce di Grano 0 MD (Type 0, Strength Strong, 13.2% Protein), Luce di Grano 0 RP (Type 0, Strength Medium, 12.4% Protein), Nativa (13% Protein), Nativa Tipo 1 (13.9% Protein), Nativa Tipo 1 Forte (14.5% Protein), Nativa Tipo 2 Forte (14.5% Protein), Pizza in Pala Mix (Strength Strong, 13% Protein), Tradizionale 00 LG (Type 00, Strength Very Strong, 14.5% Protein), Tradizionale 00 MD (Type 00, Strength Strong, 13.5% Protein), Tradizionale 00 RP (Type 00, Strength Medium, 12.5% Protein) Molino Pordenone: 7 Cereali (Type wholemeal, 13% Protein), 802 Brioches (Type 0, Strength Very Strong, 13.5% Protein), 805 Frolla (Type 0, Strength Weak, 11% Protein), Adria Fantasia (Type wholemeal, 16% Protein), Arabo (Type 0, 13% Protein), Arabo Avena (Type 0, 13% Protein), C’era una volta (Type 0, 17.1% Protein), Capperi! (Type 0, 14.57% Protein), Erbe+ (Type wholemeal, 15.8% Protein), Gusto Latino (Type semolina, 12% Protein), La Pinsa (Type 0, 14.5% Protein), Naturalmente Pronta (Type 0, 12% Protein), Sapore Antiko (12% Protein), Soffio di Mais (Type 0, 13.8% Protein), Tartavena (Type 0, 12% Protein), Troppo Buono (Type semolina, 16.4% Protein), Vitakorn (Type 0, 14.1% Protein), Voilà Baguette (Type 0, 8.19% Protein) Molino Quaglia: Petra "Chef" (Type 00, Strength Medium, 11.5% Protein), Petra 0101 Bread Petraviva (Type 1, Strength Very Strong), Petra 0102HP (Type 1, Strength Very Strong, 13.5% Protein), Petra 3HP Tipo 1 (Type 1, 13.5% Protein), Petra 5009 (Type 00, Strength Strong, 11.5% Protein), Petra 5010 (Type 0, Strength Strong, 12.65% Protein), Petra 5020 (Type 0, Strength Very Strong, 13.75% Protein), Petra 5037 "Unica" (Type 0, Strength Strong, 13.25% Protein), Petra 5046 (Type 0, Strength Medium, 11.25% Protein), Petra 5063 "Special" (Type 0, Strength Strong, 12.75% Protein), Petra 5072 (Type 0, Strength Very Strong, 13.8% Protein), Petra 5078 (Type 0, Strength Very Strong, 13.7% Protein), Petra 6384 Panettone & Pastries (Type 00, Strength Very Strong, 16% Protein), Petra 7210 Frying Flour (Type 0, 10.5% Protein), Petra 7220 Pasta Flour (Type 00, Strength Strong), Petra 8610 Semolina Rimacinata (Type semolina, Strength Strong), Petra 9HP Stone-Milled Whole Grain (Type wholemeal, 14.5% Protein) Molino San Felice: Verace (Type 00, 12% Protein) Molino Scoppettuolo: Pizzeria Classica (Type 00, Strength Strong, 13.5% Protein), Pizzeria Reginella (Type 00, Strength Strong, 12.5% Protein), Reginella L'Oro d'Irpinia (Type 0, Strength Very Strong, 14.5% Protein), Tradizionale Pizzeria (Type 00, Strength Medium, 12.5% Protein) Molino Signetti: 00 BLU (Type 00, Strength Strong, 13% Protein), 00 ORO di Napoli (Type 00, Strength Strong, 13.5% Protein), 00 VERDE Premium (Type 00, Strength Very Strong, 14.5% Protein), BELLA ROMANA Mix (Type 0, Strength Very Strong, 14% Protein), Focaccia Ligure (Type 0, Strength Strong, 13% Protein), Oro di Napoli Tipo 0 (Type 0, Strength Strong, 13% Protein), Pane di una Volta (Type wholemeal, Strength Strong, 13.5% Protein), Pinsa Romana Mix (Type 0, 14% Protein), Pizza Tonda Napoletana Mix (Strength Strong, 13% Protein), SG49 Blu Tipo 00 (Type 00, Strength Strong, 12.5% Protein), Tipo 0 Pizza Classica (Type 0, Strength Strong, 12.5% Protein), Tipo 1 RICCA (Type 1, 14.5% Protein) Molino Spadoni: Almaverde Bio Farro (Type spelt, 13% Protein), Almaverde Bio Farro Integrale (Type spelt, 13.5% Protein), Almaverde Bio Grano Tenero Integrale (Type wholemeal, 12.2% Protein), Almaverde Bio Pane Tipo 0 (Type 0, 12% Protein), Almaverde Bio Pizza Tipo 0 (Type 0, 11.5% Protein), Almaverde Bio Segale Integrale (Type rye, 12% Protein), Almaverde Bio Tipo 0 (Type 0, 11% Protein), Almaverde Bio Tipo 1 Macinata a Pietra (12% Protein), Almaverde Bio Tipo 2 Macinata a Pietra (12% Protein), Bio Gran Mugnaio Antigrumi Tipo 0 (Type 0, 11% Protein), Chella llà! (Type 0, Strength Strong, 12% Protein), Farina d'America Manitoba (Type 0, Strength Strong, 13.5% Protein), Farina d'America Manitoba Integrale (Type wholemeal, 14.5% Protein), Farina d'America Manitoba Tipo 1 (Type 1, 13.5% Protein), Farina di Farro (Type spelt, 13% Protein), Farina di Grano Duro Senatore Cappelli (Type wholemeal, 12.8% Protein), Farina di Grano Khorasan Kamut (14% Protein), Farina Grezza (12.7% Protein), Farina Integrale di Grano Tenero (Type wholemeal, 12.2% Protein), Farina Integrale Macinata a Pietra (Type wholemeal, 12.2% Protein), Farina Tipo 1 Emilia Romagna (Type 1, 12% Protein), Farina Tipo 1 Lazio (Type 1, 12% Protein), Farina Tipo 1 Lombardia (Type 1, 12% Protein), Farina Tipo 1 Macinata a Pietra (Type 1, 12% Protein), Farina Tipo 1 Marche (Type 1, 12% Protein), Farina Tipo 1 Piemonte (Type 1, 12% Protein), Farina Tipo 1 Toscana (Type 1, 12% Protein), Farina Tipo 1 Veneto (Type 1, 12% Protein), Farina Tipo 2 Macinata a Pietra (Type 2, 12% Protein), Gran Mugnaio Bramata (6.6% Protein), Gran Mugnaio Fioretto (7.1% Protein), Gran Mugnaio per Piadina Romagnola (Type 0, 11% Protein), Gran Mugnaio Pizza 00 (Type 00, Strength Strong, 12.5% Protein), Gran Mugnaio Pizza Tipo 00 5 kg (Type 00, 12.4% Protein), Gran Mugnaio Semola di Grano Duro (Type semolina, 12% Protein), Gran Pizza alla Napoletana (14% Protein), Miscela per Pane con Amido Resistente (19% Protein), Miscela per Pizza coi Fiocchi (Type 0, 13.5% Protein), Miscela per Pizza con Amido Resistente (15% Protein), Miscela per Pizza Nera ai 7 Cereali (13.9% Protein), Miscela Pizza alla Soia (Type 00, 16% Protein), Miscela Professionale MadrePizza (Type 0, 18% Protein), Miscela Staccapizza (Type semolina, 11.8% Protein), Mix per Pane e Pizza Senza Glutine (3.9% Protein), Mix per Pane Nero Senza Glutine (6.2% Protein), Mix Universale Senza Glutine (3% Protein), Preparato a Basso Indice Glicemico (17% Protein), Preparato per Focaccia (12.5% Protein), Preparato per Gran Pinsa alla Romana (15% Protein), Preparato per Pane alla Segale (12.8% Protein), Preparato per Pane Avena (15% Protein), Preparato per Pane Bianco (15.1% Protein), Preparato per Pane con la Curcuma (16.4% Protein), Preparato per Pane con Semola di Grano Duro (Type semolina, 12% Protein), Preparato per Pane delle Dolomiti Puccia (14.2% Protein), Preparato per Pane e Pizza SuperproteiN (30% Protein), Preparato per Pane Farro e Grano Saraceno (Type wholemeal, 14.8% Protein), Preparato per Pane Nero (14.2% Protein), Preparato per Pizza al Farro (Type spelt, 12.8% Protein), Preparato per Pizza Istantanea (10.5% Protein), PZ1 Al Taglio (Type 00, Strength Weak, 11% Protein), PZ2 Pizza Soffice (Type 00, Strength Medium), PZ3 Pizza Classica (Type 00, Strength Strong, 12.5% Protein), PZ4 Pizza Croccante (Type 00, Strength Very Strong), Semola Rimacinata a Pietra (Type semolina, 12% Protein), XLL Extra Lunghe Lievitazioni (Type 0, Strength Very Strong, 15% Protein) Molino Vigevano: aRoma (Type 0, Strength Very Strong, 13.5% Protein), Costiera (Type 0, Strength Strong, 13.6% Protein), Dibì (Type 0, Strength Medium, 11.2% Protein), Ellevù (Type 0, Strength Very Strong, 14.8% Protein), Farina di Riso (7% Protein), Fritture (Type 00, 11.5% Protein), Mais Corvino (11.3% Protein), Mix Pane e Pizza Senza Glutine (1.6% Protein), Moreschina (Type 0, Strength Strong, 14% Protein), Moreschina Ricca (Type 0, Strength Strong, 14% Protein), Nero di Mais (Type 00, 11.2% Protein), Organic Pinsa Romana (Type 0, 12% Protein), Organic Pizza Soffice (Type 1, 11.4% Protein), Oro Fibra Due (Type wholemeal, 11.9% Protein), Oro Fibra Uno (Type 1, Strength Strong, 13.2% Protein), Piesse (Type 0, Strength Very Strong, 15% Protein), Pizza Croccante Bio (Type 1, 11% Protein), Pizza in Teglia (Type 0, Strength Very Strong, 14.5% Protein), Pizza Piuma (Type 0, 11.4% Protein), Pizza Spolvero (Type semolina, 13% Protein), Tipo 1 Pizza (Type 1, Strength Strong, 12.4% Protein), Tramonti (Type 0, Strength Very Strong, 14.5% Protein), Vera Napoli (Type 0, Strength Strong, 13% Protein), Verace (Type 0, Strength Medium, 11.2% Protein), Vesuvio (Type 0, Strength Strong, 14.5% Protein) Mon Fournil: Farine à pizza BIO T00 (Type 00, Strength Strong, 12% Protein), Farine à Pizza W360 (Type 00, Strength Very Strong, 14% Protein), Farine complète de Riz Bio (7.5% Protein), Farine d’Épeautre complète T150 Bio (Type spelt, 12.7% Protein), Farine de blé complète T150 Bio (Type wholemeal, 12% Protein), Farine de blé T65 Bio (11% Protein), Farine de Châtaigne Bio (6% Protein), Farine de Maïs Bio (8.8% Protein), Farine de Sarrasin Bio (9.5% Protein), Farine semi-complète d’Épeautre T110 Bio (Type spelt, 11.6% Protein), Farine semi-complète de blé T110 Bio (11% Protein), Farine semi-complète de Seigle T130 Bio (Type rye, 7.7% Protein), Farine spéciale Pizza T00 (Type 00, Strength Strong, 12% Protein), Préparation pour brioche (11% Protein), Préparation pour pain blanc spécial (12% Protein), Préparation pour pain d’épeautre (Type spelt, 12% Protein), Semoule de blé dur extra-fine (Type semolina, 13% Protein) Morixe: 000 (Type 0, 11% Protein) Motasa: M65 Pain Levain (Type 1, 13% Protein) Moul-Bie: T45 Farine à Pizza (12% Protein), T55 Professional (Type 550, 11% Protein) Moulin Bourgeois: T55 Tradition (12% Protein), T65 Tradition (12% Protein) Moulin de la Borie: T65 Blé Tradition (Type 650, 11.5% Protein) Moulin de Versailles: T55 Farine de Boulanger (11% Protein) Mühlen König: Mühlen König Weizenmehl Type 405 (Type 405, 11% Protein), Mühlen König Weizenmehl Type 550 (Type 550, 11% Protein) Mulino Caputo: 100% grani italiani (Type 0, Strength Strong, 12.5% Protein), Alba (Type 00, Strength Strong, 12.75% Protein), Americana (Type 00, Strength Very Strong, 14.25% Protein), Americana Super (Type 00, Strength Very Strong, 15.25% Protein), Aria (Type 0, Strength Strong, 13% Protein), Classica (Doppio Zero) (Type 00, Strength Medium, 12% Protein), Fioreglut 5 kg, Fioreglut Dolci, Fioreglut Pizza e Pane, Frolla (Type 0, Strength Weak, 11% Protein), Integrale (Type wholemeal, Strength Medium, 13% Protein), Manitoba Oro (Type 0, Strength Very Strong, 14% Protein), Nuvola (Type 0, Strength Strong, 12.5% Protein), Nuvola Super (Type 0, Strength Very Strong, 13.5% Protein), Oro (Type 0, Strength Very Strong, 15% Protein), Oro Super (Type 0, Strength Very Strong, 15.5% Protein), Pasta Fresca e Gnocchi (Type 00, Strength Strong, 12.5% Protein), Pasticceria (Type 00, Strength Medium, 11% Protein), Pizza a Metro (Type 00, Strength Strong, 13.5% Protein), Pizzeria (Type 00, Strength Strong, 12.5% Protein), Ricca (Type 0, Strength Strong, 13% Protein), Saccorosso (Cuoco) (Type 00, Strength Strong, 13% Protein), Semola Rimacinata (Type semolina, Strength Medium, 13% Protein), Speciale (Type 0, Strength Medium, 11% Protein), Superiore (Type 00, Strength Strong, 12% Protein), Tipo 1 (Type 1, Strength Strong, 13% Protein) Mulino Marino: Buratto (Type 2, Strength Strong, 15% Protein), Buratto Pasticceria (Type 2, Strength Medium, 11.9% Protein), Dario (Type 0, Strength Strong, 11.9% Protein), Enkir (14% Protein), Enkir Integrale (14% Protein), Farro Bianco (Type spelt, 12% Protein), Farro Integrale (Type spelt, 15% Protein), Furia Italiana (Type 0, Strength Very Strong, 16% Protein), Grano Saraceno (12% Protein), Grano Tenero BIO Spezzato (Type wholemeal, 13.89% Protein), Khorasan Kamut (13% Protein), Macina (Type wholemeal, Strength Strong, 14% Protein), Mais Integrale Fine (11% Protein), Mais Integrale Grossa (11% Protein), PandiSempre (Strength Strong, 14% Protein), Riso (7.3% Protein), Sapori Antichi (13% Protein), Segale Bianca (Type rye, 12% Protein), Segale Integrale (Type rye, 12% Protein), Semola di Grano Duro (Type semolina, 12% Protein), Setaccio (Type wholemeal, Strength Strong, 13% Protein), Sette Effe (13% Protein), Sette Effe 2.0 (Type wholemeal, 14% Protein), Sfarinato di Grano Duro (Type semolina, 13% Protein), Taragna (11% Protein), Tipo 0 Italia (Type 0, Strength Strong, 13% Protein), Tipo 00 Fresca (Type 00, Strength Strong, 14% Protein), Tipo 00 Soffiata (Type 00, Strength Very Strong, 14% Protein) Mulino Padano: Extra (Type 0, Strength Very Strong, 13.8% Protein), Farina tipo “0” Forte Granaio Italiano (Type 0, Strength Very Strong, 13.5% Protein), Farina tipo “0” Manitoba (Type 0, Strength Very Strong, 14.8% Protein), Farina tipo “0” Migliorata (Type 0, Strength Strong, 11.8% Protein), Farina tipo “0” Nazionale (Type 0, Strength Medium, 10.8% Protein), Farina tipo “0” Nazionale Granaio Italiano (Type 0, Strength Medium, 10.5% Protein), Farina tipo “0” Panettone e grandi lievitati (Type 0, Strength Very Strong, 16.3% Protein), Farina tipo “0” S10 (Type 0, Strength Strong, 12.3% Protein), Farina tipo “0” S15 (Type 0, Strength Very Strong, 13.8% Protein), Farina tipo “0” S20 (Type 0, Strength Very Strong, 15.3% Protein), Farina tipo “00” Extra (Type 00, Strength Very Strong, 13.5% Protein), Farina tipo “00” Manitoba (Type 00, Strength Very Strong, 14.5% Protein), Farina tipo “00” Migliorata (Type 00, Strength Strong, 11.5% Protein), Farina tipo “00” Nazionale (Type 00, Strength Medium, 10.5% Protein), Farina tipo “00” Panettone e grandi lievitati (Type 00, Strength Very Strong, 16% Protein), Farina tipo “00” Rinforzata (Type 00, Strength Very Strong, 12.5% Protein), Farina tipo “00” Star (Type 00, Strength Very Strong, 15% Protein), Farina tipo “1” Forte (Strength Strong, 14% Protein), Farina tipo “1” Forte Granaio Italiano (Strength Strong, 14% Protein), Farina tipo “1” Nazionale (Strength Medium, 11% Protein), Farina tipo “1” Nazionale Granaio Italiano (Strength Medium, 11% Protein), Farina tipo “2” Forte (Strength Strong, 14.5% Protein), Farina tipo “2” Forte macinata a pietra (Strength Strong, 15% Protein), Farina tipo “2” Forte macinata a pietra Granaio Italiano (Strength Strong, 15% Protein), Farina tipo “2” Nazionale (Strength Medium, 11.5% Protein), Farina tipo “2” Nazionale macinata a pietra (Strength Medium, 11.8% Protein), Farina tipo “2” Nazionale macinata a pietra Granaio Italiano (Strength Medium, 11.8% Protein), Farina tipo “integrale” Forte a foglia fine (Type wholemeal, 14% Protein), Farina tipo “integrale” Forte a foglia fine Granaio Italiano (Type wholemeal, 14% Protein), Farina tipo “integrale” Forte a foglia larga (Type wholemeal, 14% Protein), Farina tipo “integrale” Forte a foglia larga Granaio Italiano (Type wholemeal, 14% Protein), Farina tipo “integrale” Forte macinata a (Type wholemeal, 14% Protein), Farina tipo “integrale” GustoFibra N°3 (Type wholemeal, 12.6% Protein), Farina tipo “integrale” Nazionale a foglia (Type wholemeal, 12% Protein), Farina tipo “integrale” Nazionale a foglia fine (Type wholemeal, 12% Protein), Farina tipo “integrale” Nazionale a foglia fine Granaio Italiano (Type wholemeal, 12% Protein), Farina tipo “integrale” Nazionale a foglia Granaio Italiano (Type wholemeal, 12% Protein), GustoFibra N4 (Type 2, Strength Very Strong, 14.9% Protein), Rinforzata (Type 0, Strength Very Strong, 12.8% Protein), S10 (Type 00, Strength Strong, 12% Protein), S15 (Type 00, Strength Very Strong, 13.5% Protein), S20 (Type 00, Strength Very Strong, 15% Protein), Semola rimacinata di grano duro – brevi (Type semolina, Strength Medium, 11.5% Protein), Semola rimacinata di grano duro – lunghe (Type semolina, Strength Medium, 13.5% Protein), Star (Type 0, Strength Very Strong, 15.3% Protein) Nacional: Farinha de Aveia Integral (12% Protein), Farinha de Centeio Integral (Type rye, 7.5% Protein), Farinha de Espelta Integral (Type spelt, 12% Protein), Farinha de Trigo e Alfarroba (9.8% Protein), Farinha de Trigo Tipo 65 (9.6% Protein), Farinha Especial para Pizza (10% Protein), Farinha Extra Fina (10% Protein), Farinha Fuba de Milho (7.7% Protein), Farinha Integral (Type wholemeal, 11% Protein), Farinha para Pão Caseiro (12% Protein), Farinha para Pão de Mistura (11% Protein), Farinha para Pão de Sementes com Massa Mãe (11% Protein), Farinha para Pão Integral com Massa Mãe (10% Protein), Farinha Sem Glúten (0.7% Protein) Nagyi Titka (GoodMills): Fehér búzakenyérliszt (13% Protein), Fehér tönkölybúzaliszt (Type spelt, 14% Protein), Félbarna búzakenyérliszt (15% Protein), Pizzaliszt 00 Típus (Type 00, 12% Protein), Teljes kiőrlésű búzaliszt (Type wholemeal, 13% Protein), Teljes kiőrlésű rozsliszt (Type rye, 14% Protein), Teljes kiőrlésű tönkölybúzaliszt (Type spelt, 14% Protein), Univerzális búzaliszt (13.2% Protein), Világos rozsliszt (Type rye, 8% Protein) Nelstrops: Forza 00 (Type 00, 14.9% Protein), Spelt White (Type spelt, 12.4% Protein), Traditional Strong White (13% Protein) NIPPN: イーグル (NIPPN Eagle) (12% Protein), ゴールデンヨット (NIPPN Golden Yacht) (13.5% Protein) Nisshin Welna: Wheat & Bake Haruyokoi (11.2% Protein), Wheat & Bake Lys d’Or (10.7% Protein), カメリヤ (Nisshin Camellia) (11.8% Protein), スーパーキング (Nisshin Super King) (13.8% Protein) Odlums: Pizza and Pasta 00 (Type 00, 12% Protein) Ooni: Type "00" Pizza Flour (Type 00, Strength Strong, 12.9% Protein) Pernerka: BIO OVESNÁ CELOZRNNÁ HLADKÁ MOUKA (13.1% Protein), BIO PŠENIČNÁ CELOZRNNÁ HLADKÁ MOUKA (Type wholemeal, 13.9% Protein), BIO ŠPALDOVÁ CELOZRNNÁ HLADKÁ MOUKA (Type spelt, 14.7% Protein), BIO ŠPALDOVÁ HLADKÁ MOUKA (Type spelt, 14% Protein), BIO ŽITNÁ CELOZRNNÁ HLADKÁ MOUKA (Type rye, 12.4% Protein), POHANKOVÁ CELOZRNNÁ HLADKÁ MOUKA (12.2% Protein), PŠENIČNÁ CELOZRNNÁ HLADKÁ MOUKA (Type wholemeal, 14% Protein), Pšeničná hladká extra silná mouka (14% Protein), PŠENIČNÁ HLADKÁ MOUKA (12.5% Protein), RÝŽOVÁ HLADKÁ MOUKA (7.6% Protein), ŠPALDOVÁ CELOZRNNÁ HLADKÁ MOUKA (Type spelt, 14.5% Protein), ŠPALDOVÁ HLADKÁ MOUKA (Type spelt, 13.7% Protein), ŽITNÁ CELOZRNNÁ HLADKÁ MOUKA (Type rye, 11.2% Protein) Pillsbury: Best All Purpose (11.9% Protein), Bread Flour (12.5% Protein) Pirkka Parhaat: Erittäin Vahva Pizzajauho 00 (Type 00, Strength Very Strong, 14% Protein), Keskivahva Pizzajauho 00 (Type 00, Strength Strong, 12% Protein) Podlaskie Mąki Ekologiczne (Bio Life): Mąka Orkiszowa Jasna Typ 550 BIO (Type spelt, 14% Protein) Polselli: Ideale (Type 00, Strength Medium, 11% Protein), Italiana (Type 1, Strength Strong, 12% Protein), La Montanara (Type 00, 11.5% Protein), La Romana (Type 0, Strength Very Strong, 15.5% Protein), Organica BIO (Type 00, Strength Medium, 12.5% Protein), Polselli Classica (Type 00, Strength Strong, 11.5% Protein), Polselli Super (Type 00, Strength Strong, 12.5% Protein), Vivace (Type 00, Strength Strong, 13% Protein) Polskie Młyny: Mąka krupczatka typ 500 (Type 550, 10% Protein), Szymanowska luksusowa typ 550 (Type 550, 11.5% Protein), Szymanowska typ 00 (do pizzy) (Type 00, 11% Protein) Pureza: 000 Ultra Refinada (Type 0, 11% Protein), 0000 (Type 00, 9% Protein) PZZ Białystok: Mąka na Pizzę Horeca (Type 00, 11.5% Protein) PZZ Kraków: Mąka Pszenna Tortowa (Type 450, 10.6% Protein), Poznańska (Type 550, 10.5% Protein), Wrocławska (Type 550, 10% Protein) Rahmer Mühle: Farina Speciale per Pizza Tipo 00 (Type 00, Strength Strong, 12% Protein) Ramlösa Kvarn: Manitoba Cream (12% Protein), Rustique Vetemjöl (13% Protein), Tipo 00 Vetemjöl (Type 00, 13% Protein) Rieper: Pizzamehl (13.4% Protein) Roland: Pizza Mehl (Type 00, 12% Protein) Rösselmühle: Dinkelperle Dinkelvollkornmehl (Type spelt, 14% Protein), Pizzamehl Type 700 (Type 0, 13% Protein), Roggenperle Type 960 (Type rye, 7.4% Protein), Weizenperle Glatt Type 480 (11% Protein), Weizenperle Griffig Type 480 (11% Protein), Weizenperle Universal Type 480 (11% Protein) Ruggeri: Farina di Avena (12% Protein), Farina di Farro Spelta (Type spelt, 14% Protein), Farina di Grano Saraceno (12% Protein), Farina di Grano Tenero Tipo 1 Macinata a Pietra (12% Protein), Farina di Lenticchie Rosse (24% Protein), Farina di Piselli Verdi (23% Protein), Farina di Quinoa (14% Protein), Farina di Riso (7.4% Protein), Farina di Segale (Type rye, 8.3% Protein), Farina Fumetto di Mais (4.6% Protein), Pizza Tipo 0 (Type 0, Strength Medium, 11.5% Protein) Sajo Dongawon (McSun): 맥선 강력분 (Sajo McSun) (13% Protein) Saltå Kvarn: Dinkelmjöl fullkorn (Type spelt, 13% Protein), Dinkelmjöl siktat (Type spelt, 13% Protein), Grahamsmjöl (Type wholemeal, 11% Protein), Kornmjöl (9.2% Protein), Ölandsvetemjöl (15% Protein), Ölandsvetemjöl Fullkorn (Type wholemeal, 14% Protein), Rågmjöl (Type rye, 9.2% Protein), Rågsikt (9.2% Protein), Vetemjöl (10% Protein), Vetemjöl Special (12% Protein) Salvatore Reale: Pizzaliszt 00 (Type 00, Strength Very Strong) Samyang: 큐원 강력분 (Samyang Q-One) (12% Protein) San Blas: Harina de Trigo (12.5% Protein) Schwaben Mühle: Schwaben Mühle Bauernbrotmehl Type 1050 (14% Protein) Shepherd's Grain: High Protein Bread Flour (13% Protein) Shipton Mill: 3 Malts & Sunflower Organic Brown Flour (705) (12% Protein), Canadian Plains Strong Bread Flour (14% Protein), Finest Bakers White Bread Flour No.1 (101) (Strength Strong, 14.3% Protein), French Type 45 White Flour (103) (Strength Strong, 12.6% Protein), French Type 55 White Flour (102) (Strength Strong, 12.5% Protein), Gluten-Free All-Purpose Flour (810) (5.3% Protein), Gluten-Free Brown Teff Flour (818) (12% Protein), Gluten-Free Gram Flour (813) (21% Protein), Gluten-Free Oat Flour (801) (11% Protein), Gluten-Free Organic Brown Rice Flour (816) (7.7% Protein), Gluten-Free Organic Buckwheat Flour (811) (12% Protein), Gluten-Free Organic Chestnut Flour (812) (3.7% Protein), Gluten-Free Organic Millet Flour (814) (11% Protein), Gluten-Free Organic Quinoa Flour (815) (14% Protein), Gluten-Free Organic White Rice Flour (802) (6.7% Protein), Gluten-Free Sorghum Flour (817) (12% Protein), Gluten-Free White Teff Flour (803) (12% Protein), Italian Type 00 White Flour (118) (Type 00, Strength Very Strong, 13.7% Protein), Organic 100% Wholemeal Flour (205) (Type wholemeal, 14% Protein), Organic Chapati Flour (421) (13.1% Protein), Organic Ciabatta White Flour (107) (Strength Strong, 13.4% Protein), Organic Dark Rye Flour - Type 1350 (603) (Type rye, 9% Protein), Organic Einkorn Wholemeal Flour (412) (13.9% Protein), Organic Emmer Wholemeal Flour (414) (13.8% Protein), Organic Finely Ground 100% Wholemeal Pastry Flour (203) (Type wholemeal, 10.4% Protein), Organic Heritage T80 Flour - Resilience Blend (11% Protein), Organic Saragolla Khorasan Wholemeal Flour (413) (16% Protein), Organic Semolina (507) (Type semolina, 11% Protein), Organic Soft Cake and Pastry Plain White Flour (117) (Strength Weak, 9.1% Protein), Organic Stoneground White Flour (119) (12.7% Protein), Organic Stoneground Wholemeal Flour (706) (Type wholemeal, 12% Protein), Organic White Flour (11.5% Protein), Pizza & Pasta Type 00 Organic White Flour (120) (Type 00, Strength Strong, 13.7% Protein), Rye Type 997 Organic Flour (601) (Type rye, 7% Protein), Self Raising Organic White Flour (113) (10% Protein), Spelt Wholemeal Flour (417) (Type spelt, 15% Protein), Strong Canadian Blend Wholemeal Flour (214) (Type wholemeal, 15.8% Protein), White Spelt Flour (418) (Type spelt, 14.5% Protein), White Spelt Organic Flour (408) (Type spelt, 12.6% Protein), Wholemeal Spelt Organic Flour (407) (Type spelt, 13.5% Protein) SILLA: DAS MEHL glutenfrei (0.6% Protein), DAS MEHL Tipo 0 / Type 550 (Type 0, Strength Strong, 13% Protein), DAS SEMOLA (Type semolina, 12% Protein) Sofia Mel: Banitsa (13.2% Protein), Classic (11.6% Protein), Extra (12.6% Protein), Kozunak (11.2% Protein), Pizza Type 00 (Type 00, Strength Strong, 13.4% Protein), Tipovo (12.2% Protein), Wheat Baking Mix with Yeast (12% Protein), Whole Grain (Type wholemeal, 14.3% Protein) Spielberger: Amaranth-Vollkornmehl glutenfrei (14.5% Protein), Bauernbrot Backmischung (Type wholemeal, 11.2% Protein), Braunhirsemehl glutenfrei (11% Protein), Buchweizen-Vollkornmehl (11.7% Protein), Dinkel Ruchbrotmehl (Type spelt, 12.2% Protein), Dinkel-Vollkornmehl (Type spelt, 12.7% Protein), Dinkelmehl Type 1050 (Type spelt, 12% Protein), Dinkelmehl Type 630 (Type spelt, 12.4% Protein), Einkorn-Vollkornmehl (12.4% Protein), Emmer-Vollkornmehl (12.3% Protein), Hafer-Vollkornmehl glutenfrei (14% Protein), Hefezopf Backmischung glutenfrei (3% Protein), Kartoffelbrotmehl (Type 812, 12.3% Protein), Maismehl glutenfrei (8.7% Protein), Mehlmix Brot glutenfrei (9.2% Protein), Pizzamehl Tipo 0 (Type 0, 10.5% Protein), Reis-Vollkornmehl glutenfrei (7.2% Protein), Roggen-Vollkornmehl (Type rye, 9% Protein), Roggenmehl Type 1150 (Type rye, 8% Protein), Weizen Baguettemehl (12% Protein), Weizen-Vollkornmehl (Type wholemeal, 11.4% Protein), Weizenmehl Type 1050 (Type 1050, 13% Protein), Weizenmehl Type 550 (Type 550, 10.6% Protein) Stadtmühle Waldenbuch: Baguettemehl | Farine de blé T65 | Baguette de tradition française (11.4% Protein), Bio Dinkelmehl Type 1050 (Type spelt, 11.7% Protein), Bio Dinkelmehl Type 630 (Type spelt, 11.7% Protein), Bio Einkornvollkornmehl (16.5% Protein), Bio Kamut Dunst (15% Protein), Bio Kamut Vollkornmehl (17.3% Protein), Bio Kamutmehl hell, Khorasan (15% Protein), Bio Roggen Vollkornmehl (Type rye, 9% Protein), Bio Roggenmehl Type 1150 (Type rye, 8.9% Protein), Bio Roggenvollkornschrot (Type rye, 11.2% Protein), Bio Waldstaudenroggen Vollkornmehl (Type rye, 11% Protein), Bio Weizenmehl Type 1050 (Type 1050, 12.1% Protein), Bio Weizenmehl Type 1600 (12.1% Protein), Bio Weizenmehl Type 405 (Type 405, 12.8% Protein), Bio Weizenmehl Type 550 (Type 550, 12.8% Protein), Bio Weizenmehl Type 812 (Type 812, 12.8% Protein), Bio Weizenvollkornmehl (Type wholemeal, 13.4% Protein), Bohnenmehl (21% Protein), Buchweizenmehl (4% Protein), Dinkel Vollkornmehl (Type spelt, 11.2% Protein), Dinkel Vollkornschrot (Type spelt, 11.2% Protein), Dinkel-Ruchmehl Type 1100 (Type spelt, 17.7% Protein), Dinkelmehl Type 1050 (Type spelt, 11.7% Protein), Dinkelmehl Type 630 (Type spelt, 11.7% Protein), Emmermehl hell (13% Protein), Emmermehl Vollkornmehl (10.7% Protein), Gelbweizen – Ruchmehl Type 1200 (9.8% Protein), Gelbweizenmehl Type 550 (Type 550, 9.8% Protein), Gerstenmehl (10.6% Protein), Grünkernmehl (Type spelt, 12% Protein), Hafermehl (8.8% Protein), Hartweizengrieß fein – Semola da spolvero di grano duro (Type semolina, 11% Protein), Hartweizengrieß grob – Semola grossa di grano duro (Type semolina, 12% Protein), Hartweizenmehl sehr fein – Semola rimacinata di grano duro (Type semolina, 11% Protein), Kürbiskernmehl teilentölt (62% Protein), Manitoba Mehl – Weizenmehl Tipo 0, Pizzamehl (Type 0, Strength Very Strong, 14% Protein), Reismehl (7% Protein), Roggen Vollkornmehl (Type rye, 9% Protein), Roggenmehl Type 1150 (Type rye, 7.88% Protein), Roggenmehl Type 610 (Type rye, 8.9% Protein), Roggenvollkornschrot (Type rye, 9% Protein), Rotkorn Weizenvollkornmehl (Type wholemeal, 13.1% Protein), Sojamehl, ohne Gentechnik (41% Protein), Urdinkel-Mehl Type 1050, Urkorn Dinkelmehl (Type spelt, 11.7% Protein), Urdinkel-Mehl Type 630, Urkorn Dinkelmehl (Type spelt, 11.7% Protein), Urdinkel-Vollkornmehl, Urkorn Dinkelmehlvollkornmehl (Type spelt, 11.2% Protein), Weizen – Ruchmehl Type 1100 (14.7% Protein), Weizendunst (10% Protein), Weizenmehl Tipo 00 Elite, Pizzamehl (Type 00, 14% Protein), Weizenmehl Tipo 00 Superiore, Pizzamehl (Type 00, 14% Protein), Weizenmehl Type 1050 (Type 1050, 10.2% Protein), Weizenmehl Type 1600 (11.5% Protein), Weizenmehl Type 405 (Type 405, 10% Protein), Weizenmehl Type 550 (Type 550, 11.6% Protein), Weizenmehl Type 700 (14.5% Protein), Weizenmehl Type 812 (Type 812, 10.2% Protein), Weizenvollkornmehl (Type wholemeal, 13.4% Protein), Weizenvollkornschrot (Type wholemeal, 13.4% Protein) Szigetvári Malom: Búzafinomliszt BL55 (9.8% Protein), Búzakenyérliszt BL80 (10% Protein), Pizzaliszt (Type 00, 12% Protein) Teichners: Teichners’ Beste Semola di Grano Duro (Type semolina, 11.5% Protein), Teichners’ Beste Universal Mix Glutenfrei (2.8% Protein), Teichners' Beste Weizenmehl Type 00 (Type 00, Strength Medium, 13% Protein), Teichners’ Beste Weizenmehl Type 1 Mischung mit inaktiver Lievito Madre Naturhefe (Type 1, Strength Strong, 15% Protein) Tesco: Chakki Atta Flour Stoneground (Type wholemeal, 15% Protein), Finest 00 Grade Pasta & Pizza Flour (Type 00, 12.8% Protein), Finest Very Strong Bread Flour (13.6% Protein), Medium Chapatti Flour (12.1% Protein), Organic Strong White Flour (12.7% Protein), Strong White (11.7% Protein), Wholemeal Chapatti Flour (Type wholemeal, 11.6% Protein) Tomiz: Monami (モナミ) (12.2% Protein), TOMI SHOU 強力１等粉 (12.9% Protein), ゆめちからブレンド (Tomiz Yumechikara Blend) (12% Protein), 春よ恋ブレンド (Tomiz Haruyutaka Blend) (11.3% Protein) ToTa!: Mąka Orkiszowa Jasna Typ 650 (Type spelt, 10.7% Protein), Mąka Orkiszowa Pełnoziarnista (Type spelt, 11.5% Protein), Mąka Pszenna Chlebowa Typ 750 (Type 750, 11.6% Protein), Mąka Pszenna Grahamka Typ 1850 (Type wholemeal, 12.5% Protein), Mąka Pszenna Luksusowa Typ 500 (11.2% Protein), Mąka Pszenna Pełnoziarnista (Type wholemeal, 12.4% Protein), Mąka Pszenna Typ 550 (Type 550, 10.5% Protein), Mąka Pszenna Uniwersalna Typ 650 (Type 650, 12.7% Protein), Mąka Żytnia Pełnoziarnista (Type rye, 9.2% Protein), Mąka Żytnia Pytlowa Typ 980 (Type rye, 10.1% Protein), Mąka Żytnia Razowa Typ 2000 (Type rye, 8.2% Protein), Mąka Żytnia Typ 720 (Type rye, 7.6% Protein), ToTa! Mąka do Pizzy Typ 00 (Type 00, 9.2% Protein) Trader Joe's: Italian Tipo 00 Flour (Type 00, 11.5% Protein) Valsemøllen: Dansk Fuldkornshvedemel (Type wholemeal, 12% Protein), Dansk Grahamsmel (Type wholemeal, 11.1% Protein), Dansk Groft Rugmel (Type rye, 9.4% Protein), Dansk Hvedemel (12% Protein), Dansk Hvid Hvede Fuldkornsmel (Type wholemeal, 14% Protein), Dansk Ølandshvedemel (13% Protein), Dansk Speltmel Fuldkorn (Type spelt, 14% Protein), Dansk Speltmel Sigtet (Type spelt, 12.2% Protein), Fuldkorn Pizzamel NaturAks (Type wholemeal, 11.9% Protein), Grand Farine Fransk Hvedemel (13% Protein), Grano Durum Grosso NaturAks (Type semolina, 12% Protein), Halvsigtet Rugmel NaturAks, Dansk (Type rye, 9.6% Protein), Lys Fuldkornshvedemel NaturAks (Type wholemeal, 10.7% Protein), Manitoba Hvedemel (12.5% Protein), Økologisk Dansk Hvedemel (10.5% Protein), Økologisk Dansk Rugmel (Type rye, 9.4% Protein), Økologisk Manitoba Hvedemel (11.5% Protein), Økologisk Tipo 00 Hvedemel (Type 00, 11.5% Protein), Ølandshvedemel NaturAks, Stenform. (13% Protein), Rugsigtemel, Stenform. Dansk Øko (Type rye, 9.6% Protein), Sigtemel NaturAks (10.3% Protein), Stenformalet Økologisk Hvedemel (11.6% Protein), Tipo 00 Grano Tenero (12.5% Protein), Tipo 00 Grano Tenero W320 (Type 00, Strength Strong, 14% Protein), Tipo 00 Hvedemel (Type 00, 12.5% Protein), Tosca Farina Durummel (Type semolina, 15% Protein), Tosca Farina Pizzamel (Type 00, Strength Strong, 12.5% Protein) Venturelli: Famiglia Venturelli Especial para Pizza (Type 1, 11.8% Protein), Forneria (13% Protein), Integral (Type wholemeal, 15% Protein), Maestria (13% Protein), Puríssima (13% Protein), Semolina (Type semolina, 11% Protein) W & H Marriage & Sons: Bella Pizza Flour (13.5% Protein), Chelmer White Flour (11.6% Protein), Country Malt Brown (14.1% Protein), Dark Rye Flour (Type rye, 10.1% Protein), Finest Strong White Bread Flour (13.3% Protein), French Stick (11.4% Protein), Golden Wholegrain Bread Flour (Type wholemeal, 13.4% Protein), Light Rye Flour (Type rye, 7.3% Protein), Light Spelt Flour (Type spelt, 13.2% Protein), Manitoba (14.9% Protein), Moulsham Strong Malted Seeded Bread Flour (13.9% Protein), Organic Country Fayre Malted Brown Bread Flour (12.4% Protein), Organic Strong Stoneground Wholemeal Bread Flour (Type wholemeal, 14.4% Protein), Organic Strong White (13% Protein), Pizza Flour Tipo 00 (Type 00, 12% Protein), Premier Flour (13.1% Protein), Royale Strong Brown (14.4% Protein), Strong Stoneground Wholemeal (Type wholemeal, 13.2% Protein), Very Strong Wholemeal 100% Canadian Bread Flour (Type wholemeal, 15.8% Protein), Wheatcraft (14.1% Protein), Wholemeal Spelt Flour (Type spelt, 15.2% Protein) Waitrose: Canadian Bread Wholemeal Flour (Type wholemeal, 15.8% Protein), Dark Rye Flour (Type rye, 10.1% Protein), Duchy Organic Stoneground Strong Wholemeal Bread Flour (Type wholemeal, 14.4% Protein), Duchy Organic Stoneground Wholemeal Plain Flour (Type wholemeal, 10.4% Protein), Duchy Organic Strong Malted Grain Bread Flour (12.3% Protein), Duchy Organic Strong White Bread Flour (12.9% Protein), Essential Plain White Flour (10.7% Protein), Essential Strong White Bread Flour (14.3% Protein), Essential Strong Wholemeal Bread Wheat Flour (Type wholemeal, 14% Protein), Leckford Estate Strong White Bread Flour (13.3% Protein), Seeded Malted Bread Flour (15% Protein), Seeded Wholemeal Bread Flour (Type wholemeal, 16.3% Protein), Spelt Flour (Type spelt, 14.5% Protein), Waitrose Italian 00 (Type 00, 14.1% Protein), White Canadian Bread Flour (13% Protein) Warbro Kvarn: Dala lantvete ljust mjöl (13% Protein), Dinkel fullkornsmjöl (Type spelt, 13% Protein), Dinkel ljust mjöl (Type spelt, 12% Protein), Emmer fullkornsmjöl (14% Protein), Enkorn fullkornsmjöl (13% Protein), Enkorn stenmalet siktat guldmjöl (12% Protein), Korn stenmalet fullkornsmjöl (9.6% Protein), Råg fullkornsmjöl (Type rye, 8% Protein), Vete Bagerimjöl (12.5% Protein), Vete rustikt mjöl (12.5% Protein), Warbro-råg stenmalet fullkornsmjöl (Type rye, 9% Protein), Warbro-råg stenmalet siktat mjöl (Type rye, 8.5% Protein) Wieshofermühle: La Farina del Padrone Luca (Type 00, 13.5% Protein) Wildfarmed: Pizza Flour (12.7% Protein), Viennoiserie Blend Flour T45 (12.3% Protein), White Bread Flour T65 (10.7% Protein), Wholemeal Flour T150 (Type wholemeal, 10.5% Protein) Wright's: Bravo Pizza Flour (12.5% Protein), Sonata (Type 00, 12.3% Protein), Strong White Bread Flour (11.7% Protein) ZZZ Zamość: Mąka Pszenna Chlebowa Typ 750 (Type 750, 11% Protein), Mąka Pszenna Luksusowa Typ 550 (Type 550, 9.7% Protein), Mąka Pszenna Poznańska Typ 500 (10.3% Protein), ZZZ Mąka na Pizzę Typ 00 (Type 00, Strength Strong, 12.3% Protein)