FLOURS

Versatile T55 wheat flour for everyday French breads and pastries. Ideal for baguettes, loaves, and viennoiserie.

Rustic bread mix with rye sourdough aroma for open, artisanal loaves. Ideal for country breads, pavés, and long-fermentation bakery breads.

Fiber- and protein-rich brown multicereal bread mix with chia, quinoa, and sesame. Ideal for specialty breads, baguettes, toast, buns, and croissants.

Craft crisp, airy baguettes with Tradition Baguette T65 flour from LES GRANDS MOULINS DE PARIS, offering a creamy crumb and delicate flavor.

High-protein T45 wheat flour for soft, airy rise and tender crumb. Ideal for brioches, croissants, sweet buns, and soft sandwich breads; perfect fo...

Stone-ground T80 wheat flour (10%+ protein) for hearty, flavorful artisan breads and rolls. Perfect for baguettes, boules, pavés, country loaves, a...

Giusto's Gourmet #1 Semolina is specially ground from the highest quality Durum wheat berries. High in protein, this granular, light golden flour w...

The purest, premium quality Organic durum flour produced in a fine grind. Blend it into your pizza or pasta recipes and be amazed.

Made from the highest baking quality Winter Wheat, this is an extensible, malted, premium patent flour designed for artisan baking. Bake bread like...

Blended in our dedicated Gluten-Free facility, our Giusto’s Gluten-Free All-Purpose Flour is all-natural and Non-GMO. This versatile wheat flour re...

Produced from the finest Hard Red Winter Wheat. Protein of 11% (+/- 0.5).

Re-milled Semola from durum wheat, it is slightly granular and perfect for pasta making and bread baking.

Ideal for pizza Napoletana. For a lighter, crispier pizza that also travels better. W 280-310 Protein 12.5%

Coarse semolina perfect for pasta extruders both large and small. Consistent and clean for perfect machine-made pasta.

Blend in for better color and more pronounced aroma and flavor; will also improve amylase. W 380-400 Protein 14%.

Type 00 flour with lower absorption and prolonged elasticity. Ideal for laminated pasta both with and without egg. Absolutely minimal ash content s...

The unique protein structure of this Type 00 flour allows it to incorporate high amounts of fat while maintaining stability. The final product achi...

Durum-based bench flour for use with dough at any stage.