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MANITOBA
€ 2,40
Soft wheat flour Italian type "0". Typical Italian bread formats: ciabatte, zoccoletti, pugliesi. Strong flour with high protein content and excellent absorption capacity. Ideal for the preparation of dough with the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 24-26 hours) and refresh of culture starter. Recommended for blending with weaker flours. Finished products with large, regular hole structure. Cereal used Blend of Canadian GMO free soft wheat varieties
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VENETA
Soft wheat flour Italian type "0". Italian local specialities. The dough is tenacious, allowing the bread to develop excellently during baking. Ideal for processing with either the straight dough method or the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 10-12 hours, or poolish kept at 18°C/20°C for 14-15 hours). Cereal used Blend of GMO free soft wheat varieties.
SOFT WHOLEMEAL FLOUR
Country-style bread Preparation of dough with the straight dough method and the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 10-12 hours). Flour obtained from grinding the whole grain of wheat; it is therefore darker and richer in fibre, vitamins and mineral salts. Finished products have a regular, medium large hole structure and an intense aroma. Cereal used Blend of Italian, European and Canadian GMO free soft wheat varieties.
PIAVE
Soft wheat flour Italian type "0". Bocconcini, milk bread, oil bread, focaccias. Ideal for the preparation of dough with the straight dough method and biga/poolish refresh starter. Elastic and easily workable dough can be obtained quickly. Particularly recommended for well-risen, soft bread with a thin crust and fine, uniform hole structure. Cereal used Blend of Italian, European and Canadian GMO free soft wheat varieties.
SUPER
€ 2,04
Soft wheat flour Italian type "0". Typical Italian bread formats: tartarughe, maggiolini, biove, ciabatte, mantovane. Flour with a medium-high gluten content and good capacity to absorb liquids. To be used for the preparation of dough with the straight dough method or the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 18-20 hours). The finished products are well developed with a medium sized, regular hole structure. Cereal used Blend of Italian, European and Canadian GMO free soft wheat varieties.
NAZIONALE
€ 1,80
Soft wheat flour Italian type "0". Recommended for bread made with low hydration dough, rolled bread, breadsticks and for any dough that needs no great strength. Preparation of dough with average texture, 50% hydration, using the straight dough method with short rising time. Total processing time of 3-4 hours required to obtain finished products. To be used for blending with stronger flour. Cereals used Blend of Italian GMO free soft wheat varieties.
TREVISO
Soft wheat flour Italian type "0". Recommended for the preparation of dough with the straight dough method, sponge and dough method (poolish starter kept at 18°C/20°C for 15 hours), and biga/poolish refresh starter. Short total processing time of approx. 4/6 hours to obtain finished products. Depending on the degree of hydration of the dough, finished products can be obtained with small, dense holes (mantovane) or large, uniform holes (baguettes). Cereal used Blend of Italian and European GMO free soft wheat varieties.
Farina di grano tenero tipo "1"
€ 2,88
Per un pane dal profumo inconfondibile, dal sapore delicato, con una colorazione ambrata uniforme e una mollica alveolata e leggera. Ideale per la preparazione di ciabatte e zoccoletti. • Preparazione di impasti con metodo indiretto (biga aggiunta all’impasto almeno per un 30% e conservata a 18°C/20°C per un tempo superiore alle 24 ore circa). • Farina molto forte ottenuta a partire da una miscela di grani appositamente studiata per caratterizzare il prodotto finito. • Particolarmente indicata per la preparazione di impasti idratati all’ 80% circa. Cereali impiegati Miscela di grani teneri americani, europei e canadesi, OGM free.
VIOLA
€ 1,50
Soft wheat flour Italian type "00" Recommended for the preparation of dough with the old-dough method and with the sponge and dough method. It is advisable in both cases for the dough balls to be placed in the fridge at 2-4°C for proofing for at least 24-48 hours. Well-balanced flour with good absorption and excellent extensibility of the dough. Cereal used Blend of Italian and European GMOfree soft wheat.
24h
Soft wheat flour Italian type "00" Tasty and light pizzas ‘on the plate’ Recommended for the preparation of dough with the old-dough method and with the sponge and dough method, with balls placed in the fridge at 2-4°C for proofing for 24-48 hours. For even more digestible pizzas, the dough balls can be kept in the fridge for 48-56 hours. Excellent dough texture during storage at low temperatures. High-protein flour characterised by high absorption capacity and good gluten content. It allows extremely tasty pizzas to be obtained with high, golden edges. Cereal used Blend of European and Canadian GMO free soft wheat
AMOR DI PIZZA
€ 3,50
Instant preparation for pizza Ingredients Type '1' soft wheat flour, rice flour, corn flask, raising agents (baking soda E500, sodium pyrophosphate E450), potato starch, salt. Available in 1 kg size.
FROLLA Shortcrust pastry
Soft wheat flour Italian type "0". Shortcrust pastry, pâte brisée, small cakes and pastries, biscuits, sweet and savoury shortcrust pastries. Weak flour with low protein content. It allows the formation of a smooth, homogeneous dough in a short time. Good fat absorption capacity. Suitable for making dough with the straight dough method without leavening; finished products have the right texture, neither too hard (hardening of the shortcrust) nor too crumbly (excessive crumbling of the shortcrust). Cereal used Blend of Italian GMO free soft wheat varieties.
PANETTONE
€ 2,00
Soft wheat flour Italian type "00". Panettone, pandoro, colombe, nadalin and leavened products in general. Very strong flour with excellent capacity to absorb liquids, bind with fat and combine well with other ingredients added to the dough e.g. chocolate, honey, sultanas, etc. It retains its texture even with long fermentation. It allows the formation of a strong and tenacious dough, which develops considerably during baking due to the capacity to retain the carbon dioxide without collapsing. This flour is suitable for the preparation of dough with the straight dough and the sponge and dough methods, which require long fermentation times, for making leavened cakes, such as: pandoro, panettone, colombe, and may also be used in varying percentages to reinforce weaker flours. Cereal used Blend of Canadian and European GMO free soft wheat varieties.
FOCACCE
Type 0 soft wheat flour. Ideal for focaccia and other leavened products, babà, savarin Good absorption. It allows to obtain finished products with regular and fine honeycomb. Supports long fermentations. Preparation of doughs with direct method and of doughs with indirect method. This product is only available in the Easter period