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Pizzeria Line
Conventional
Conventional full
Semi-finished
Zero with wheat germ
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Complementary products
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Altri prodotti
Special flour for cakes
Flour and semolina for pasta
Special flour for bread
Retail
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Polselli Mag
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Company
Method
Pizzeria Line
Conventional
Conventional full
Semi-finished
Zero with wheat germ
Bio
Recipes
Complementary products
Altri Prodotti
Special flour for cakes
Flour and semolina for pasta
Special flour for bread
Retail
Polselli Mag
Polselli Lab
Contacts
IT
Bread Line
Special flour for bread
Avana
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Azzurra
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Ble
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Rossa
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Gialla
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Tipo 2
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Manitoba
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Tipo 2 M
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Americana
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Integrale
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Tipo 1
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