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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.
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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.
The natural drying of the Yeast Fresh Mother allowed us to obtain a product that contains a perfect balance between yeasts and the best lactic bacterial strains. It is recommended in all types of dough.
When using Naturkraft pizza it is advisable to reduce the amount of yeast in the dough by 20%; does not eliminate it, but reduces the required quantity that only serves from trigger to fermentation
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Elastic and resistant gluten flour, ideal for long leavening dough.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
Farina Multicereali adds a hint of originality and an unusual and inviting flavor to bread, pizza and pasta.
In the preparation of pizza, each ingredient has its importance.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
It is the strongest type, with high gluten content and capable of absorbing more liquids.
With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.
The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
Suggested flour for doughs that require a medium-long leavening with yeast.