PIZZA MODERNA W 250

This flour is unique in that,

Thank to its characteristic,

its perfect for making Contem-

porary pizzas,thus combining

the unicquenessof Napolitan

style pizza with the tipical

classic style.

Maturation of the dought:

8/12 hours in room temperature

in the refrigerator at +4°C for

up to 2 days.

Unit of 25 kg

Units per pallets 40

Shelf life 9 months

 

For professional use.

 

 

 

 

 

 

 

 

 PIZZA IDEALE  W 210

This flour is perfect to create

doughs that need to be ready for

drafting and cooking in a short time.

The rtesulting pizza is soft and crunchy

Maturation of the dough:

5/8 hours at room temperature

in te refrigerator at +4°for almost 2 days

Unit of 25 kg

Units per pallets 40

Shelf life 9 months

 

Also available in 5Kg

 

For Professional use

 

 

 

PIZZA ITALIANA W250

100% italian wheat 

The advamtage of this flour is that

it is produced with italian soft wheats.

Once cooked, the Pizza's tasty, fragrant

and light. the edge appears leavened,

appetizing  and crunchy.

Maturation of the Dough:

8/12 hours at room temperature

in the refrigeratore at +4°C up to 3 days.

Unit of 25 kg

Units per pallets 40

Shelf life 9 months

 

Also available in 5Kg

 

For Professional use.

 

 

 

 

PIZZA VERACE W 300

The pizza created with this flour

is very sauvory ans crunchy, with an

important,golden and tasty edge.

The maturation time can reach 16

hours, making the pizza easily digestible.

Maturation of the dough:

12/16 hours at room temperature

In refrigerator at +4°C fro up to 3 days

Ideal for pizza to the plate and pizza

slices.

Unit of 25 kg

Units per pallets 40

Shelf life 9 months

 

Also available in 5Kg

 

For professional use.

 

 

 

 

 

 

PIZZA DORATA W 370

This is a stong flour, an aspect that

allows obtaining long maturation times.

Once cooked, the pizza is very tasty.

Maturazion of the dough:

20/24 hours at room temperature

in the refrigerator at +4°C  up to 5 days.

Unit of 25 kg

Units per pallets 40

Shelf life 9 months

 

For Professional use.

 

 

 

 

 PIZZA TIPO 1 - W 220

This flour is very versatile and has

a good hold even for long ripening.

Once cooked, the delicate presence 

of cortical parts gives the pizza a strong

but not too strong flavour.

Maturation of the dough:

8/12 hours at room temperature

in the refrigerator at +4°C for over 

2 days.

Unit of 25 kg

Units per pallets 40

Shelf life 9 months

 

Also available in 5Kg

 

For professional use.

 

 

 

 PIZZA TIPO 2 - W 295

Thanks to the greater presence of

cortical parts very close  toi the aleuronic

layer of the grain, this flour allows the

creation of pizzas with an intense flavour,

as well as a slightly danker colour.

Maturation of the dough:

8/12 hours at room temperature

In the refrigerator at +4°C  for over 

2 days.

Unit of 25 kg

Units per pallets 40

Shelf life 9 months

 

Also available in 5Kg

 

For professional use.

 

 

 

 

PIZZA WHOLE WHEAT FLOUR

W 235

As a whole wheat flour this flour is 

calibrated and reinforced.

The rich presence of bran gives the

cooked pizza a very strong and intense

flavour.

Unit of 25 kg

Units per pallets 40

Shelf life 9 months

 

Also available in 5Kg

 

For professional use.

 

 

 

 

 

 

 

GRAN SPOLVERO 5Kg

Gran spolvero is a durum wheat flour

that has a medium grain size, ideal

for pizza rolling. It does not make dust

on the counter, does not stick and makes

pizza more fragrant and golden on the

edge, preventing it from burning

during baking.

Units per pallet 180

Shelf life 9 months