Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

La Crockizza

Crockizza is a family of semi-finished product that contain a low-refined flour mix of common wheat selected amongst the best varieties on the market, combined with sourdough for natural and aromatic rising types.

They lead to easy-to-work, high hydration doughs that grant crispy products, with well-developed holes, that are hearty, highly digestible, rich in fibre and mineral salts.

Crockizza is available in 4 versions for deep-pan and peel pizzas that are crispy and light designed to enhance any type of combinations ranging from delicate to rustic flavours, and to satisfy even the most demanding foodies.
 


4 RESULTS

  • Risocrockizza

    Mix of low-refined Type ‘1’ common wheat flour, rice semolina and toasted soy flour with high absorption power (the mix absorbs more than 80% water). Natural rising with sourdough in the mixture. It is ideal for the production of well-aired "alla Romana" pizza, crispy and light with a delicate taste, ideal to enhance its topping and flavour.  

     
  • Farrocrockizza

    Mix of low-refined Type ‘1’ common wheat flour, whole grain spelt flour, rice semolina and toasted soy flour with a high absorption power (the mix absorbs more than 80% water). Natural proving with sour dough in the mixture. It is ideal for the production of well-aired and crispy "Alla Romana" pizza, rich in fibre, aromatic and tasty with decided flavour of heirloom cereals.   

     
  • Cerealcrockizza

    It is a mix of low-refined Type ‘1’ common wheat flour, rice semolina, sunflower seeds, linseeds, sesame seeds, wholemeal rye flour, dehydrated sourdough and toasted soy flour. It is ideal for the production of well-aired and crispy "alla romana" pizza, rich in fibre, aromatic and tasty.  

     
  • Integralcrockizza

    Mix of wholemeal common wheat flour with wheat germ and pieces, dehydrated sourdough. It is ideal for the production of well-aired and crispy wholemeal "alla romana" pizza, rich in fibre, aromatic and tasty.  

     



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