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: Antiqua Cereali (Type 2, Strength Strong), Antiqua Cereali per Pizza (Type 2, Strength Strong), Antiqua Essenza di Farro (Type 1, Strength Strong), Antiqua Essenza di Grano (Type wholemeal, Strength Strong), Antiqua Essenza di Grano Arso (Type 1, Strength Strong), Antiqua Essenza di Mais (Type 1, Strength Strong), Antiqua Essenza di Riso (Type 1, Strength Strong), Antiqua Essenza di Segale (Type 1, Strength Strong), Antiqua Integrale Forte (Type wholemeal, Strength Very Strong), Antiqua Integrale Media (Type wholemeal, Strength Strong), Antiqua Tipo 1 Debole (Type 1, Strength Medium), Antiqua Tipo 1 Forte (Type 1, Strength Very Strong), Antiqua Tipo 1 Media (Type 1, Strength Strong), Antiqua Tipo 2 Forte (Type 2, Strength Very Strong), Antiqua Tipo 2 Media (Type 2, Strength Strong), Carlotta (Type 00, Strength Strong, 12% Protein), Core (Type 1, Strength Very Strong, 14.4% Protein), Elena (Type 00, Strength Very Strong, 14% Protein), La Grissini – Crocetta (Type 0, Strength Medium), La Manitoba – Teatro Regio (Type 0, Strength Very Strong), La Tipo 1 – Mafalda (Type 1, Strength Strong), Lingotto (Strength Strong), Luisa (Type 00, Strength Strong, 13% Protein), Magna (Type 0, Strength Very Strong), Margherita (Type 00, Strength Medium), Mirafiori (Strength Medium), Pizza e Focaccia (Type 0, Strength Strong, 12.5% Protein), San Carlo (Strength Strong), Serena (Type wholemeal, Strength Strong), Superga (Strength Strong), Tipo Manitoba (Type 0, Strength Very Strong, 15% Protein), Valentino (Strength Very Strong), 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 e Focaccia con Lievito (Type 0, 11.4% 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: 0 Blu (Type 0, Strength Medium, 11% Protein), 0 Verde (Type 0, Strength Strong, 13% Protein), 00 Blu (Type 00, Strength Medium, 11% Protein), 00 Gialla (Type 00, Strength Very Strong, 14% Protein), 00 Rossa (Type 00, Strength Medium, 11% Protein), 00 Verde (Type 00, Strength Strong, 13% Protein), Auris Pura (4.9% Protein), Crokkantella (Strength Very Strong, 14.5% Protein), Frumentum 6 Cereali (Type rye, 14.6% Protein), Grani Spolvero (Type 00, 11% Protein), Manitoba (Type 0, Strength Very Strong, 15.5% Protein), Pane Antico (Type 1, Strength Medium, 12% Protein), Pizzeria Classica (Type 00, Strength Strong, 13.5% Protein), Pizzeria Reginella (Type 00, Strength Strong, 12.5% Protein), Reginella L’Oro d’Irpinia tipo 0 (Type 0, Strength Very Strong, 14.5% Protein), Reginella L’Oro d’Irpinia tipo 1 (Type 1, Strength Very Strong, 14.5% Protein), Reginella Tipo 0 con Germe (Type 0, Strength Strong, 14.5% Protein), Semola Rimacinata (Type semolina, Strength Medium, 11.5% Protein), Strong (Type 0, 16% 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), Molino Spadoni Farina tipo 0 (Type 0, 11% 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 Piadina Romagnola (Type 1, 11% 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) Moulins de Versailles: 6 Céréales & 4 Graines (10.6% Protein), Blé T150 Bio (Type wholemeal, 11.4% Protein), Blé T65 Bio (11.77% Protein), Blé T80 Bio (11.4% Protein), Châtaigne & Figues 1 kg (8.54% Protein), Châtaigne & Figues 5 kg (8.54% Protein), Châtaigne Bio (6.2% Protein), Farine Complète T150 (Type wholemeal, 11.4% Protein), Gaudes Maïs Toasté (9% Protein), Grand Épeautre Bise (Type spelt, 11.5% Protein), Grand Épeautre Blanche Bio (Type spelt, 11.2% Protein), Grand Épeautre Intégrale Bio (Type spelt, 11.9% Protein), Khorasan Bise Bio (12.3% Protein), Maïs Bio (6.6% Protein), Pain Complet (12.4% Protein), Pain de Campagne (10.9% Protein), Pain de Mie Viennois (11.4% Protein), Pain de Seigle (Type rye, 14.1% Protein), Pain Muesli (9.5% Protein), Petit Épeautre Bise Bio (11.2% Protein), Petit Épeautre Intégrale Bio (11.9% Protein), Quinoa Courges 5 kg (12.3% Protein), Riz Bio (7.7% Protein), Rustique (12.1% Protein), Sarrasin Bio (12% Protein), Seigle T130 Bio (Type rye, 9.1% Protein), Seigle T170 (Type rye, 15.9% Protein), Vikibrun (12.72% 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) Stipon: Ihtiman White Flour (Type 00, 14% Protein) Suvorovo: Suvorovo Type 500 (13.3% 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)