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

Pizza mixes

Ready-to-use flour mixes for easier preparation of various types of pizza and focaccia.

10kg open-mouth bags


La Crockizza 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.  

     


Soy mixes 3 RESULTS



Risatta 1 RESULTS

  • Risatta Rossa

    With wholegrain red rice and red rice flour on a base of type ‘1’ low-refined flour from the MantoGrano Italian supply chain. Wholegrain red rice is rich in ANTHOCYANINS - special natural antioxidant that give to it the typical red colour - in addition to iron, proteins and group B vitamins.

     


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