MEDIUM/LONG RISING PERIOD
Suitable for direct and indirect doughs with maturations between 24 and 48 hours. Its extensibility makes it suitable for pizzas with a well pronounced and light crust. Al...
MEDIUM-LONG RISING PERIOD
Developed by our technicians in collaboration with well known neapolitan pizzaioli, Costa D’Amalfi is the ideal flour for medium/long leavening dough. Its high quality...
100% ITALIAN DURUM WHEAT
Molini Pizzuti Durum Wheat Semolina is a premium re-milled semolina crafted from 100% Italian durum wheat. Finely ground and naturally golden in colour, it produces dough w...
80% EASY HYDRATION
The ideal blend of flours for “pizza in pala”, traditional pizza cooked on a peel. At the base a strong flour, the type "0" soft wheat flour that goes well with the "Senatore Cap...
Soft wheat type “0” flour, ideal for preparing homemade pizza according to the old Italian tradition. The accurate balance between strength and proteins it contains guarantee an elastic dough with ...
Soft wheat type “0” flour, ideal for preparing homemade pizza according to the old Italian tradition. The accurate balance between strength and proteins it contains guarantee an elastic dough with ...
MEDIUM/LONG RISING PERIOD
Ideal for direct doughs, with maturations between 12 and 24 hours. Its extensibility gives it considerable versatility, making it perfect both for contemporary pizzas with...
MEDIUM-SHORT RISING PERIOD
Ideal for the preparation of medium/short leavening doughs. Pulcinella is a medium strength type "0" flour which allows you to obtain a final product with a medium al...
80% EASY HYDRATION
For a soft pizza with a crispy outer crust, Teglia is the most suitable flour blend. It is a mix between type “0” soft wheat flour and whole-milled “Gentil Rosso” soft wheat flou...
70% HYDRATION EASY
A blend of flours specially designed for the classic round pizza, called “tonda” in italian. A type “0” soft wheat flour, aromatic and nutritious, is combined with “Carosella” wh...
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