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VIOLA
€ 2,00
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.
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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.
NAZIONALE
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.
