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

Pizza flours

Since 1929 we have been producing flours which allow the realisation of one of the most worldwide lo

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

  • Valve bags: 25 kg (min. order 400kg pallet)
  • Valve bags:  25kg and 10 kg for QUICK and PROFESSIONAL

11 RESULTS

  • Doppiaesse

    Professional mix ideal for pizza with very high and airy rim. DOPPIAESSE is made by milling partially pre-sprouted grains. The presence of natural beneficial enzymes enhances the quality of the dough: the result is an extremely light and higly digestible pizza. From a technical standpoint, DOPPIAESSE leads to extraordinary results and batches 10% lighter than average.  

     
  • Anniversario Cuore

    The Anniversario flours, which are born one year later the celebrations of the ninetieth birthday, tell the memory, story and know-how of our mill through its research centre. CUORE: medium leavening W 280-300  

     
  • Anniversario Pietro

    The Anniversario flours, which are born one year later the celebrations of the ninetieth birthday, tell the memory, story and know-how of our mill through its research centre. PIETRO: long leavening W 340-360   

     
  • Quick

    Type 0 flour from Italian wheats, characterized by great plasticity and elasticity. Ideal for direct doughs with very short rising time.

     
  • Plus

    Type 00 flour from selected Italian wheats, characterized by great plasticity. Ideal for direct doughs with short rising time.

     
  • Plus S

    Type 00 flour from selected European wheats, characterized by great plasticity and strength. Ideal for direct doughs with medium rising time.

     
  • Red

    A blend of type 0 flours from selected grains. Ideal for doughs with traditional method, long rising time and storage up to 2 days in refrigerated room. For use in accordance with the specifications of the “International Pizza Makers Federation”, to produce the traditional “Neapolitan Pizza”.

     
  • Club

    Type 0 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

    Type 0 flour from the best US 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

    Type 1 low-refinement flour, rich in fibre and mineral salts. Ideal for doughs with medium/long rising time and storage up to 2 days in refrigerated room.

     



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