A complete range of flour for pizzerias specifically designed to ensure the highest quality and fidelity to the different types of pizza in the Italian tradition: from verace pizza napoletana to short or long leavening times classic pizza doughs, together with the new mix for pinsa romana.
Type 0 soft wheat flour for pizzerias with high protein value and remarkable extensibility, characterized by a high absorption index and excellent stability. Perfect for long rising/maturing gourmet pizza. The flour manages to maintain performance over time, withstanding processing shocks and thus minimizing waste. Ideal for indirect doughs.
Soft wheat type 0 pizza flour with medium protein value. It is characterized by a good absorption index and extensibility, making it ideal for direct and indirect doughs, medium-long leavening and maturation. Also suitable for traditional pizza napoletana.
Soft wheat type 0 pizza flour with medium/low protein value. It has a balanced absorption index and is ideal for direct doughs with short leavening times.
LA NAPOLETANA is the ideal flour for a contemporary pizza with a high, fragrant and honeycombed crust. Milled from a selection of the best grains, with a high protein content, it is a type 0 flour for pizzerias that guarantees volume and softness to medium/long rising doughs.
A flour mix for pinsa romana made from wheat flour, rice flour, soy flour and sourdough, with a characteristic aromatic component. The traditional pinsa romana is a digestible product, crisp on the outside and soft on the inside, easy to make thanks to this ready-to-use mix, already complete with sourdough.
