CARYOPSIS®

€ 3,00 € 2,85

Soft Wheat Whole Grain Flour Flour obtained from the first grinding of the entire grain of wheat and is therefore darker and richer in fiber, vitamins and minerals Complies with the Italian legislation in force and in particular the law 04/07/1967 n. 580 and smi. ​​​​​​​Whole grain flour, the most important novelty in the Le Farine di Leonardo® line. First milling provides a naturally, deliciously flavoured whole wheat flour that can be used alone or mixed with other tasty products full of the aroma of wheat. The grains, all grown in Italy, ensure an entirely new, safe, quality product that can be used in many ways for a host of preparations.

INTEGRUM®

€ 3,00 € 2,85

Soft Wheat Whole Grain Flour Preparation of dough using a direct method and an indirect method (chariot added to the dough for 30% and stored at 18-20 ° C for a time of about 10-12 hours). Finished products are obtained with medium alveolation size and regular and intense aroma. ​​​​​​​Whole soft wheat flour, brushed and not reconstructed, with no added bran. This flour is flavourful and ideal alone or mixed for a host of preparations. Integrum® flour combines the healthiness of a top quality, whole wheat product with incredible versatility when compared with the usual whole wheat flour found in shops. Its full flavour and unique performance make it ideal for numerous preparations.

TENERUM®

€ 3,00 € 2,85

Soft Wheat Grain Flour ​​​​​​​This plain, soft wheat flour is perfect for small pastries and products that do not require long proofing, such as plum cake and cream puffs. Just the right ally for preparations not requiring great strength when used alone but essential for creating mixes with the other types of flour in the Le Farine di Leonardo® line. Tenerum® performs well in many preparations, not just pastries. ​​​​​​​It is suitable for the preparation of direct doughs, to obtain biscuits, frolle and sponge cake.

ROBUSTUM®

€ 3,00 € 2,85

​​​​​​​Soft wheat flour Tipo "0" Flour with excellent capacity to absorb liquids, to incorporate fats and to support the addition of other ingredients to the dough es. chocolate, honey, raisins etc.  It maintains a great seal on the long fermentations  ​​​​​​​Allows the formation of a strong and tenacious dough, which develops greatly in cooking for the ability to retain carbon dioxide, without collapsing. This plain, soft wheat flour is suitable for long proofing and preparations such as sweet and savoury croissants, Venetian brioche and many others. Perfect when used pure or mixed with other products in the Le Farine di Leonardo® line, Robustum® releases all its flavour and strength for both pastries and bread. The grains used are selected for their quality and give preparations the necessary rheological properties to undergo long proofing.

APRICOT-FLAVOURED TYPE '1' FLOUR

€ 5,50 € 5,23

Type ‘1’ soft wheat flour pastry mix with apricots A delicate, unique flour mix that will enhance your sweet creations. The distinctive taste of apricots, a typical summer fruit, will lend a fresh, sophisticated touch to your baking. Ingredients Type '1' soft wheat flour, 2% dehydrated apricots, cornstarch, natural flavouring

ORANGE-FLAVOURED TYPE '1' FLOUR

€ 5,50 € 5,23

Type ‘1’ soft wheat flour pastry mix with oranges A flour mix with an enticing orange flavour. The sweet, acidulous notes of oranges, reminiscent of the autumn season, lend an intriguing touch to the flour, making it perfect for fresh, deliciously aromatic doughs. Ingredients Type '1' soft wheat flour,  2% dehydrated oranges, cornstarch, natural flavouring 

BANANA-FLAVOURED TYPE '1' FLOUR

€ 5,50 € 5,23

Type ‘1’ soft wheat flour pastry mix with bananas Type '1' flour combined with the smooth, sweet flavour of bananas creates an exotic mix perfect for pastries that lend themselves to many different pairings, starting from the classic banana & chocolate combination. ​​​​​​​ Ingredients Type '1' soft wheat flour, 3% dehydrated bananas, natural flavourings 

STRAWBERRY-FLAVOURED TYPE '1' FLOUR

€ 5,50 € 5,23

Type ‘1’ soft wheat flour pastry mix with strawberries  A great flour mix that reminds one of spring: the sweet scent of strawberries lends a delicate yet distinct touch to your baking. ​​​​​​​ Ingredients Type '1' soft wheat flour, 2% dehydrated strawberries, cornstarch, natural flavouring 

RASPBERRY-FLAVOURED TYPE '1' FLOUR

€ 5,50 € 5,23

Type ‘1’ soft wheat flour pastry mix with raspberries The perfect mix that combines type '1' flour with the rich, fresh, slightly acidulous flavour of raspberries, a fruit that easily evokes a taste of summer. ​​​​​​​ Ingredients Type '1' soft wheat flour, 2% dehydrated raspberries, cornstarch, natural flavouring 

LEMON-FLAVOURED TYPE ‘1’ FLOUR

€ 5,50 € 5,23

Type '1' soft wheat flour pastry mix with lemons. A flour mix with a bold character. Type ‘1’ flour with a distinctive zesty flavour becomes a key ingredient for fragrant, flavoursome pastries. ​​​​​​​ Ingredients Type '1' soft wheat flour, 1% dehydrated lemons, wheat starch, natural flavouring

BLUEBERRY-FLAVOURED TYPE '1' FLOUR

€ 5,50 € 5,23

Type '1' soft wheat flour, 3% dehydrated blueberries, natural flavouring An intensely flavoured flour mix that brings out the typical sweet and sour flavour of blueberries.  Use it to give your sweet creations the unmistakable scents and aromas of forest fruits and create unusual combinations. ​​​​​​​ Ingredients Type '1' soft wheat flour, 3% dehydrated blueberries, natural flavouring 

BREAD AND LEAVENED

€ 3,00 € 2,85

Soft wheat flour Italian type "1" Bread and leavened products La Pietra del Piave® for Bread and Leavened products is extremely versatile and perfect for making different types of dough with both the straight dough and the sponge and dough methods. The results are bread with a golden crust and regular hole structure, crunchy and readily digestible pizzas and well-developed and soft cake and pastry products. Excellent results if used with starter culture. ​​​​​​ Cereal used Blend of Italian GMO free soft wheat varieties

PIZZAS AND FOCACCIAS

€ 3,00 € 2,85

Soft wheat flour Italian type "1" Pizzas and foccacias La Pietra del Piave® for Pizzas and Focaccias is a flour that allows extensible and easily workable dough to be obtained and which has a good capacity to absorb liquids. Flour suitable for the preparation of dough with the straight dough and the old dough methods. ​​​​​​​Extremely flavoursome, soft and easily digestible pizzas and focaccias are obtained.​​​​​​​   Cereal used Blend of Italian GMO free soft wheat varieties

Evolution in Revolution - Revolution in Pastry

€ 140,00

With his best seller manual "Tradizione in Evoluzione - art and science in pastry shops", Leonardo Di Carlo has drawn an innovative scientific and creative approach, going to question and rationalize the operating method and thought in the laboratory. With this substantial volume, he marks a new dawn in pastry, focusing on that noble ingredient that is flour, to trace another evolution, showing that everything is perfectible. From leavened desserts to various pastries, cakes, large leavened dough, cupcakes and shortbreads, fried and savory pastries, breads and focaccias, and savory snacks: from each recipe one or more versions are born that "revolutionize" the former, enhancing the richness of culture contemporary confectionery, with a clear message: when you know the ingredients thoroughly, everything is possible!

Moringa

€ 70,00

Moringa leaf powder is made from the leaves of the Moringa oleifera tree, which is often called the 'tree of life' or 'miracle tree'. ​​​​​​​ Although all parts of the moringa tree are used because of their properties, the leaves in particular are packed with powerful nutrients that have important antioxidant, regulating and energising effects. ​​​​​​​Added to one's daily diet, moringa leaf powder provides all the nutrients needed by the human body, improving its functions.  

Lievito madre - Data corso 15/07/2021

€ 55,00

Per imparare a creare, usare e conservare il lievito madre   DOCENTE: Mattia Albertin ​​​​​​​ DATA DEL CORSO: 15/07/2021 ORARIO DEL CORSO: dalle 18:30 alle 21:30 SEDE DEL CORSO: presso il Molino Bertolo Il corso sarà tenuto all'aperto per cui in caso di pioggia verrà posticipato a data da destinarsi.