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

Headerina Farine per Pizza OK

Pizza flours

Flours obtained by milling the best Italian, European and US wheats selected to suit the different processing types. 

Wholesale pizza flours available in:

  • Valve bags: 25 kg and 10 kg

13 RESULTS

  • Route36

    W: 270 ÷ 290. Plain flour (Type ‘0’) soft wheat flourROUTE 36 is the ideal flour for Piazza Ruota di Carro and all the products that require highly extensible doughs.Type ‘0’ soft wheat flour obtained from carefully selected grains among the varieties that have an excellent supply of soluble proteins and Glutenins.A skilful grinding is also able to regulate the quantity and ratio of soluble and insoluble fibres to benefit both nutritionally and rheologically, i.e. from the plasticity of the doughs.With ROUTE 36 it is therefore to get very extensible doughs, which do not retract or tear, easy to spread. 

     
  • IN3

    W: 330 ÷ 360. Mixture of soft wheat flours. IN3 is OUTSIDE THE BOX and classifications due to its content of ashes higher than 0,95% but lower than 1,30% of whole wheat flours. It is obtained from the whole processing of cereal, so it maintains thin and large bran flake, fibre and 100% vital wheat germ. IN3 combines excellent nutritional characteristics and a higher workability compared to whole wheat flour.

     
  • Doppiaesse

    W: 290 ÷ 310. Professional mixture of soft wheat flours, ideal for pizza with very high and airy rim.DOPPIAESSE is obtained from the milling of partially pre-sprouted grains.The presence of natural beneficial enzymes enhances the quality of the dough: the result is an extraordinary light and digestible pizza.DOPPIAESSE allows you to reach incredible results with batches 10% lighter than the average. 

     
  • Anniversario Cuore

    W: 280 ÷ 300. The Anniversario flours' line is composed of low refining soft wheat flours with wheat germ. It offers a concentrate of nutrients, ideal for a market which is more and more focused on the healthy characteristics of food. The Anniversarios are versatile flours and suitable for a light and digestible product. These flours are born one year after the celebrations of the ninetieth birth-day. They tell the memory, the story and the know-how of our mill through its research centre. Anniversario CUORE is ideal for medium/long leavening.  

     
  • Anniversario Pietro

    W: 340 ÷ 360. The Anniversario flours' line is composed of low refining soft wheat flours with wheat germ. It offers a concentrate of nutrients, ideal for a market which is more and more focused on the healthy characteristics of food. The Anniversarios are versatile flours and suitable for a light and digestible product. These flours are born one year after the celebrations of the ninetieth birth-day. They tell the memory, the story and the know-how of our mill through its research centre. Anniversario PIETRO is ideal for long leavening.  

     
  • Quick

    W: 180 ÷ 200. Type 0 common wheat flour from Italian wheats, characterized by great plasticity and elasticity. Ideal for direct doughs with very fast rising time.

     
  • Plus

    W: 240 ÷ 260. Type '0' common wheat flour (also available Type '00') from selected Italian wheats, characterized by great plasticity. Ideal for direct doughs with short rising time.

     
  • Plus S

    W: 270 ÷ 290. Type '0' common wheat flour (also avaible Type '00') from selected european wheats, characterized by great plasticity and strength. Ideal for direct doughs with medium rising time.

     
  • Red

    W: 330 ÷ 360. A blend of type 0 common wheta flour from selected grains. Ideal for doughs with traditional method, long rising time and storage up to 2 days in refrigerated room and to produce the traditional "Neapolitan Pizza".

     
  • Club

    W: 380 ÷ 400. Type 0 common wheat flour from the best selected European wheats, characterized by great strength. Ideal for doughs with traditional method, long rising time and storage up to 4 days in refrigerated room.

     
  • Professional

    W: 400 ÷ 420. Type 0 common wheat flour from the best North American wheats, for the most demanding pizza makers. Ideal for doughs with traditional method, long rising time over 24 hours and storage up to 6 days in refrigerated room.

     
  • Uno 320

    W 310 ÷ 330. Low-refined Type 1 common wheat flour, rich in fibre and mineral salts. Ideal for doughs with medium/long rising time and storage up to 2 days in refrigerated room.  

     



We respect your Privacy.
We use cookies to ensure you an accurate experience and in line with your preferences.
With your consent, we use technical and third-party cookies that allow us to process some data, such as which pages are visited on our website.
To find out more about how we use this data, read the full disclosure.
By clicking the ‘Accept’ button, you consent to the use of cookies, or configure the different types.

Configure cookies Reject
Accept