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