MOLINI PIZZUTI FARINA BY PIZZA VESUVIO DA 25 KG
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli. Ideal also for leavenings with the use of mother yeast. After cooking, the dough has a golden colour, a strong alveolatura and an excellent development of the cornice. Digestible and typical taste of the real Neapolitan pizza. The dough obtained with this flour needs to rise from 5 to 7 hours, at a temperature of about 25 C °.
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Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
Elastic and resistant gluten flour, ideal for long leavening dough.
The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
In the preparation of pizza, each ingredient has its importance.
Farina Multicereali adds a hint of originality and an unusual and inviting flavor to bread, pizza and pasta.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.
The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna
With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.
Suggested flour for doughs that require a medium-long leavening with yeast.
It is the strongest type, with high gluten content and capable of absorbing more liquids.