Project Description

Pizzeria

Our R&D team has selected the best blends for the pizzeria and restaurant area, which can guarantee a constant, natural and excellent quality product, maintaining its characteristics over time.

MIX SPOLVERO

 Specific flour as a dusting for pizza counter and for rolling out the dough. It also serves to obtain a greater crunchiness in cooking.

MIX STIRATA

Mixture suitable for pizza shovel and Roman pan with high liquid absorption power. The stretcrata is a mixture of type 0 soft wheat, wholemeal spelt flour, rice flour and soy flour..

SPACCA NAPOLI W 300-340

Soft wheat flour type 0. Ideal for Napoli-style dough, thanks to the presence of wheat germ the pizza will be more digestible, soft and fragrant.

MIX ORO

A fine, long-ripening mix for a classic pizza, in a baking pan or focaccia. A mix of type 0 soft wheat flour, regrinded durum wheat semolina, toasted soy flour, potato flakes and wheat germ.

MICHELANGELO W 230-260

Soft wheat flour type 00 ideal for pizza dough with 4 h of leavening at room temperature, 18°-22°, 10 h at controlled temperature. For direct doughs with short leavening time. Ideal for classic pizza, Neapolitan pizza and baking pan.

DONATELLO W 280-300

Soft wheat flour type 00 ideal for pizza doughs with 24 h maturation at controlled temperature. Ideal for classic pizza, Neapolitan pizza and baking pan.

RAFFAELLO W 340-360

Soft wheat flour type 00 ideal for pizza doughs up to 72 h maturation at controlled temperature. Ideal for classic pizza, Neapolitan pizza and baking pan.

LEONARDO W 380-400

Soft wheat flour type 00 ideal for pizza dough over 72 h of maturation at controlled temperature. Ideal for classic and baking pan pizza.