Selection of cereals with specific enzymatic activity and sourdough with natural ferments to create Biga (poolish and sourdough) to be used in pizza, bread, and leavened pastry doughs for excellent digestibility, taste, and aroma.

Miscela Biga Madre Antica,  made of type "0" soft wheat flour, whole spelt flour, and sourdough, ideal for preferments and poolish.

Miscela Biga Madre Ricca, made of type "0" soft wheat flour from EU soft wheat, sourdough, pea flour, re-milled durum wheat semolina, rice flour, and natural flavors.