FLOUR 0 FOR PIZZA  W 250

 IDEAL FOR:

Pizza and flatbread.

NUTRITIONAL ASPECTS:
This flour offers proper protein and glutin content.

USES:

Ideal for pizza, it can also be used to make tasty flatbreads and soft pan pizzas. Its texture makes it suitable for leavened doughs and processes that require elasticity and softness.

Pack 1 Kg

Packs per pallet 900

Shelf life 12 months

 MIX FOR REAL PIZZA

This special mix allows to obtain a soft and high pizza, characterized by a soft dough and an intense and fragrant taste. Since the dry yeast is already present, it only requires the addition of water, oil

and salt, while the natural yeast

enhances the taste of the pizza.

Pack 1 Kg

Packs per pallet 900

Shelf life 12 months

TYPE 00 COMMON WHEAT FLOUR

 IDEAL FOR: All uses in the kitchen.

NUTRITIONAL ASPECTS:
It comes from the heart of the grain of wheat, the part with the highest carbohydrate content.

USES:
Ideal for all recipes and in particular for the preparation of fresh pasta, homemade bread, home made pizza, focaccia and tasty biscuits.

Pack 1 Kg

Packs per pallet 900

Shelf life 12 months

DURUM WHEAT FLOUR

IDEAL FOR:
Pasta.

NUTRITIONAL ASPECTS:
It is a source of fiber, phosphorus and thiamine (vitamin B1).

USES:

Durum wheat semolina is ideal for the production of dry and fresh pasta.

Pack 1 Kg

Packs per pallet 900

Shelf life 12 months

4100% ITALIAN WHEAT FLOUR

IDEAL FOR:
Bread, pasta and pizza. 

NUTRITIONAL ASPECTS:
It is a source of fiber, phosphorus and thiamine (vitamin B1).

USES: Excellent for preparing traditional Italian bread, pizzas and focaccias, it can be used for the production of homemade pasta.

Pack 1 Kg

Packs per pallet 900

Shelf life 12 months

 WHOLE WHEAT FLOUR 

 W 235

DEAL FOR: Bread, pizza, pasta and desserts.

NUTRITIONAL ASPECTS: Rich in fiber, natural source of microelements (phosphorus, potassium and iron) and B vitamins: Thiamine (B1) and Niacin (B3).

UES: It is ideal for preparing bread, pizzas in the pan and medium-leavened wholemeal focaccia, as well as shortcrust cakes.

Pack 1 Kg.

Packs per pallet 900

Shelf life 12 months

TYPE 0  MANITOBA FLOUR

IDEAL FOR:
Leavened desserts and bread.

NUTRITIONAL ASPECTS:
It is a source of protein.

USES:
Suitable for long leavening (10 to 24 hours), it is ideal for preparing cakes, bread and focaccia. Mixed with other flours, it increases their strength, without losing consistency.

Pack 1 kg

Packs per pallet 900

Shelf life 12 months

 SOFT WHEAT FLOUR TYPE 1

IDEAL FOR:
Cookies and tarts.

NUTRITIONAL ASPECTS:
It naturally contains B vitamins: thiamine (B1) and niacin (B3).

USES:

Ideal for preparing tasty biscuits and pies, but given its consistency it is also suitable for homemade bread and homemade pizza.

Pack 1 Kg

Packs per pallet 900

Shelf life 12 months