{"id":13206,"date":"2020-05-04T10:26:54","date_gmt":"2020-05-04T08:26:54","guid":{"rendered":"https:\/\/www.fornofollador.it\/raw-materials\/"},"modified":"2026-04-17T15:29:46","modified_gmt":"2026-04-17T13:29:46","slug":"raw-materials","status":"publish","type":"page","link":"https:\/\/www.fornofollador.it\/en\/raw-materials\/","title":{"rendered":"Raw Materials"},"content":{"rendered":"\n

From the sun, the earth, and time, we obtain supply chain raw materials. With our hands, we cultivate patience, care, and experience to transform the freshest ingredients into artisanal products, respecting nature's cycles and work rhythms.<\/h3>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>
<\/span><\/div><\/div>
<\/div><\/div>

Bakers for Generations<\/h2>\n<\/div><\/div>

Since 1968, we have selected natural ingredients: zero additives, zero preservatives, no synthetic flavors. Our catalog is inspired by respect for transparency in the selection of raw materials and production processes.<\/p>\n

Today we work with type 1 and 2 flours: for the preparation of bread, pizza, and focaccia, which originate from organic wheat<\/strong> and come from Friuli-Venezia Giulia, Trentino-Alto Adige, Veneto, Emilia-Romagna, Tuscany, Puglia, and Sicily.<\/p>\n

For the production of breakfast pastries and large leavened products, we select naturally robust flours that, when handled with respect, guarantee lightness, flavor, and pleasant chewing.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Our Flours<\/h2>\n<\/div><\/div>

Every day we seek raw materials with high organoleptic profiles; we are bound to our partner producers by a relationship of trust.<\/p>\n<\/div><\/div>

\n\n\n\n\n\n\n\n\n
Emilia Romagna<\/strong>
Soft wheat (Triticum aestivum) for the production of large leavened products<\/td>\n<\/tr>\n
Trentino Alto Adige<\/strong>
Rye (Secale cereale), barley (Hordeum vulgare), buckwheat (Fagopyrum esculentum), and oats (Avena sativa)<\/td>\n<\/tr>\n
Friuli Venezia Giulia<\/strong>
Spelt (Triticum spelta) and soft wheat (Triticum aestivum)<\/td>\n<\/tr>\n
Veneto<\/strong>
Soft wheat and its milling variations: type 0, type 1, type 2 (Triticum aestivum)<\/td>\n<\/tr>\n
Tuscany<\/strong>
Emmer wheat (Triticum dicocum), soft wheat (Triticum aestivum), and durum wheat (Triticum durum) Senatore Cappelli variety<\/td>\n<\/tr>\n
Puglia<\/strong>
Durum wheat (Triticum durum)<\/td>\n<\/tr>\n
Sicily<\/strong>
Durum wheat (Triticum durum) Tumminia variety, durum wheat (Triticum durum), and soft wheat (Triticum aestivum)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div>
<\/div>

The Selection<\/h2>\n<\/div><\/div>

In our workshop, we carefully select raw materials: in the production of large leavened products, we use exclusively sourdough starter for the doughs.<\/p>\n

We add butter prepared traditionally with fresh cream, aromatic paste of our own production, Madagascar bourbon vanilla\u2014among the finest in the world\u2014large-berry Australian San Muscat raisins, candied citron and orange prepared using traditional methods in natural evaporation tanks, without added flavors.<\/p>\n<\/div><\/div><\/div><\/div>

\"raw<\/span><\/div><\/div>
<\/div><\/div><\/div>

Beyond Bread, There's More<\/h2>\n<\/div><\/div>

Beyond bread, our offering includes pizzas, focaccias, buns, breakfast pastries, and large leavened products, all prepared using a variety of doughs, cuts, and fillings.<\/p>\n<\/div><\/div>

<\/div><\/div>
Discover Our Products<\/a><\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-13206","page","type-page","status-publish","hentry"],"yoast_head":"\nRaw Materials - Forno Follador<\/title>\n<meta name=\"description\" content=\"With our hands, we cultivate patience and care to transform the freshest ingredients through careful selection of raw materials.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornofollador.it\/en\/raw-materials\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raw Materials - Forno Follador\" \/>\n<meta property=\"og:description\" content=\"With our hands, we cultivate patience and care to transform the freshest ingredients through careful selection of raw materials.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornofollador.it\/en\/raw-materials\/\" \/>\n<meta property=\"og:site_name\" content=\"Forno Follador\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-17T13:29:46+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.fornofollador.it\\\/en\\\/raw-materials\\\/\",\"url\":\"https:\\\/\\\/www.fornofollador.it\\\/en\\\/raw-materials\\\/\",\"name\":\"Raw Materials - Forno Follador\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.fornofollador.it\\\/en\\\/#website\"},\"datePublished\":\"2020-05-04T08:26:54+00:00\",\"dateModified\":\"2026-04-17T13:29:46+00:00\",\"description\":\"With our hands, we cultivate patience and care to transform the freshest ingredients through careful selection of raw materials.\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.fornofollador.it\\\/en\\\/raw-materials\\\/\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.fornofollador.it\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.fornofollador.it\\\/en\\\/\",\"name\":\"Forno Follador\",\"description\":\"Forno dal 1968\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.fornofollador.it\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Raw Materials - Forno Follador","description":"With our hands, we cultivate patience and care to transform the freshest ingredients through careful selection of raw materials.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fornofollador.it\/en\/raw-materials\/","og_locale":"en_US","og_type":"article","og_title":"Raw Materials - Forno Follador","og_description":"With our hands, we cultivate patience and care to transform the freshest ingredients through careful selection of raw materials.","og_url":"https:\/\/www.fornofollador.it\/en\/raw-materials\/","og_site_name":"Forno Follador","article_modified_time":"2026-04-17T13:29:46+00:00","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.fornofollador.it\/en\/raw-materials\/","url":"https:\/\/www.fornofollador.it\/en\/raw-materials\/","name":"Raw Materials - Forno Follador","isPartOf":{"@id":"https:\/\/www.fornofollador.it\/en\/#website"},"datePublished":"2020-05-04T08:26:54+00:00","dateModified":"2026-04-17T13:29:46+00:00","description":"With our hands, we cultivate patience and care to transform the freshest ingredients through careful selection of raw materials.","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fornofollador.it\/en\/raw-materials\/"]}]},{"@type":"WebSite","@id":"https:\/\/www.fornofollador.it\/en\/#website","url":"https:\/\/www.fornofollador.it\/en\/","name":"Forno Follador","description":"Forno dal 1968","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.fornofollador.it\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/www.fornofollador.it\/en\/wp-json\/wp\/v2\/pages\/13206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fornofollador.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fornofollador.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fornofollador.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fornofollador.it\/en\/wp-json\/wp\/v2\/comments?post=13206"}],"version-history":[{"count":1,"href":"https:\/\/www.fornofollador.it\/en\/wp-json\/wp\/v2\/pages\/13206\/revisions"}],"predecessor-version":[{"id":13223,"href":"https:\/\/www.fornofollador.it\/en\/wp-json\/wp\/v2\/pages\/13206\/revisions\/13223"}],"wp:attachment":[{"href":"https:\/\/www.fornofollador.it\/en\/wp-json\/wp\/v2\/media?parent=13206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}