Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
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Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible. It is a flour particularly indicated in the processes with stop-relieving: panets stored in refrigerated cell, even for several days, before being used.
The dough obtained with this flour needs to rise from 8 to 12 hours, at a temperature of about 25 C °.
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In the preparation of pizza, each ingredient has its importance.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
Suggested flour for doughs that require a medium-long leavening with yeast.
The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
It is the strongest type, with high gluten content and capable of absorbing more liquids.
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Elastic and resistant gluten flour, ideal for long leavening dough.
The Naturkraft is a product based on special powder-dried yeast, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma, made through an original and innovative technology.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.