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Mix Pane e Pizza - Le Farine di Nina Senza Glutine
€ 5,40
Semilavorato in polvere per prodotto da forno. SENZA GLUTINE INGREDIENTI Amido di mais, semi di lino (10%), amido di riso, farina di miglio, semi di girasole (4%), addensanti: gomma di guar (E412), idrossi-propil-metilcellulosa (E464); fibra di psyllium, pasta acida di riso, proteine isolate di pisello, estratto di lievito, umidificante: sorbitolo (E420); enzima alimentare. LAVORAZIONE Preparazione per pane: 500 g mix, 470 g acqua, 15 g miele, 15 g olio, 7 g lievito di birra disidratato oppure 20 g fresco, 12,5 g sale fino. Lavorare impasto in planetaria con foglia per 5-8 minuti. Far lievitare. Cuocere 10 minuti in forno caldo a 200 °C con umidità 100% poi a secco abbassando a 190 °C per altri 30 minuti (o da tarare in base a grandezza panini). Dosi per pizza (preparazione uguale al pane): 500 g mix, 480 g acqua, 15 g miele, 15 g olio, 7 g lievito di birra disidratato oppure 20 g fresco, 12,5 g sale fino.
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Mix Pane e Pizza ai Semi - Le Farine di Nina Senza Glutine
Semilavorato in polvere per prodotto da forno. SENZA GLUTINE INGREDIENTI Amido di mais, amido di riso, farina di miglio, addensanti: gomma di guar (E412), idrossi-propil-metilcellulosa (E464); fibra di psyllium, pasta acida di riso, proteine isolate di pisello, estratto di lievito, umidificante: sorbitolo (E420); enzima alimentare. LAVORAZIONE Preparazione per pane: 500 g mix, 470 g acqua, 15 g miele, 15 g olio, 7 g lievito di birra disidratato oppure 20 g fresco, 12,5 g sale fino. Lavorare impasto in planetaria con foglia per 5-8 minuti. Far lievitare. Cuocere 10 minuti in forno caldo a 200 °C con umidità 100% poi a secco abbassando a 190 °C per altri 30 minuti (o da tarare in base a grandezza panini). Dosi per pizza (preparazione uguale al pane): 500 g mix, 480 g acqua, 15 g miele, 15 g olio, 7 g lievito di birra disidratato oppure 20 g fresco, 12,5 g sale fino.
Sua Maestà la pizza tonda - 20/05/2024
€ 60,00
Tutti i segreti per imparare a creare a casa sua maestà la pizza tonda. DOCENTE: Gianpaolo Coticelli DATA DEL CORSO: 20/05/2024 ORARIO DEL CORSO: dalle 19:00 alle 22:30 SEDE DEL CORSO: presso il Molino Bertolo Al termine del corso vi verrà consegnata la dispensa contenente le ricette.
Rye flour R1
€ 3,00
100% Rye Flour Ideal for bread and baked goods
Kamut® Khorasan Wheat Flour Organic
€ 5,00
Flour obtained by grinding Khorasan Kamut ® wheat, an ancient variety of Egyptian durum wheat. Suitable for any type of production, bread, pizza dough and bakery products. Medium-strength flour suitable for all those doughs that require a few hours of work. Khorasan Kamut® wheat from NON-EU organic farming.
Senatore Cappelli Organic Durum Wheat Semolina
Blend of durum wheat from ITALY organic farming Suitable for any type of production, bread, pizza dough and bakery products. Medium-strength flour suitable for all those doughs that require a few hours of work. The raw materials used are not of GMO origin and/or composition Durum wheat flour obtained from the grinding and subsequent sifting of organic soft wheat, freed from foreign substances and impurities. In compliance with the Italian legislation in force and in particular with the law 04/07/1967 n. 580 and subsequent amendments.
Farine di Campo with Pumpkin
€ 3,60
Semi-finished product for pumpkin bread A tasty and tasty bread, made with pumpkin. The milk inside makes the product soft and therefore suitable for tasty and nutritious snacks. It gives the finished product an unmistakable lively and bright colour, thanks to the pumpkin. Origin: Italy Ingredients Sunflower seed oil powder, soft wheat flour type “0”, milk powder, butter powder, fructose, pumpkin powder (10%), wheat gluten, turmeric (1.2%) , dextrose, enzymes. Allergens It can contain traces of soy, mustard, sesame, nuts, eggs and lupins.
Le Farine di Campo with Black Cabbage
Semi-finished product for bread and focaccia with black cabbage Product obtained from selected, washed, cut, calibrated and dried black cabbage leaves Origin: Italy Ingredients Type "1" soft wheat flour, type "0" soft wheat flour, rice flour, corn fumet, raising agents: sodium acid pyrophosphate (E450i), sodium bicarbonate (E500ii); dried black cabbage in pieces (3%), potato starch, salt, technological adjuvant: silicon dioxide (E551). Allergens It can contain traces of soy, mustard, celery, sesame and nuts.
Le Farine di Campo with Red Radicchio of Treviso IGP
Semi-finished product for bread and focaccia with red chicory of Treviso IGP Product obtained from selected, washed, cut, calibrated and dried Treviso red radicchio leaves. Origin: Italy Ingredients Type "1" soft wheat flour, type "0" soft wheat flour, rice flour, corn fumet, raising agents: sodium acid pyrophosphate (E450i), sodium bicarbonate (E500ii); Dried pieces of red radicchio di Treviso PGI (3%), potato starch, salt, technological adjuvant: silicon dioxide (E551). Allergens It can contain traces of soy, mustard, celery, sesame and nuts.
