Stone mill flour type 01 for Pizza, from luxury soft wheat
POWERFUL POINTS
Good absorption in water
Special taste due to the milling in a stone mill
Very good elasticity and dough strength
Ideal for slow ripening (refrigerated)
Ideal for the production of dough to be baked in both wood-fired (high temperature) and conventional ovens
Very good appearance and taste of the finished product
Also ideal for preparations requiring the use of leaven
BENEFITS FOR THE PROFESSIONAL
Easy to use
Cost saving (good absorption in water)
Specific taste due to stone milling
Stability in the production process
Flour finely ground from durum wheat. To flour the work surface before rolling out the dough.
POWERFUL POINTS
Fine-grained flour, ideal for dusting the work surface
Special composition that helps in opening and baking the pizza
Very good appearance and taste of the finished product
BENEFITS FOR THE PROFESSIONAL
Easy to use
Special composition that helps to open and bake the pizza
Very good appearance and taste of the finished product
POWERFUL POINTS
Good absorption in water
Very good elasticity and dough strength
Ideal for slow curing (refrigerated)
Ideal for producing dough to be baked in both wood-fired (high temperature) and conventional ovens
Very good appearance and taste of the finished product
Also ideal for preparations requiring the use of leaven
BENEFITS FOR THE PROFESSIONAL
Easy to use
Cost saving (good absorption in water)
Stability in the production process
POWERFUL POINTS
Suitable for production lines and handmade use
High fat resistance
Wide range of uses
Ideal for Italian and American-style pizza production
BENEFITS FOR THE PROFESSIONAL
Cost savings due to its wide use
Stability of the final product produced
POWERFUL POINTS
Ideal for the production of French puff pastry with enough fat
Very good extensibility
Suitable for mixing with other flours
Resistance to the production process
Wide range of uses
Ideal for pizza production
BENEFITS FOR THE PROFESSIONAL
Cost savings due to its wide use
Stability of the final product produced
Luxury flour from soft wheat, special for the production of croissants
POWERFUL POINTS
The ideal flour for the production of croissants
Suitable for the production of pre-cooked and frozen croissants
Very high elasticity
High resistance to mechanical stress during the production process
Produces strong doughs capable of withstanding high fat and sugar contents
Ideal also for the production of similar fine bakery products
BENEFITS FOR THE PROFESSIONAL
Stability and quality of finished products
Very good cellulosity and volume of finished products
Ideal for frozen products
Preservation of finished products
