VIOLA

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.

RE-GROUND GOLD

€ 2,00

Refined durum wheat semolina Pugliese bread, filoni, zoccoletti, focaccias It may be used for the preparation of dough 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. 18 hours). ​​​​​​​The finished products have the following characteristics: crisp golden crust, soft crumb with large, regular hole structure. ​​​​​​​Cereal used Blend of Italian and European GMO free durum wheat varieties.

24h

€ 2,00

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