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Subcategories

TRADITIONAL PIZZA FLOUR

Showing 1 - 11 of 11 items

  • INGREDIENTS: "Italian" ”00” soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: traditional round pizza, short rising time KG 25



  • (4,3/5) on 3 rating(s)

    INGREDIENTS: "Italian" and north America soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: bread, round, by the meter and pan pizza. Rising time medium/long KG 25 - 10

  • INGREDIENTS: "Italian" and north America "00" soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: round and pan pizza, long rising time KG 25

  • INGREDIENTS: North America 00 soft wheat flour type ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: round and pan pizza, to reinforce weaker flour – long rising time KG 25

  • (5/5) on 1 rating(s)

    INGREDIENTS: "Italian" “00” soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: round and pan pizza, to strengthen weaker flour, extra long rising time KG 25


  • (5/5) on 2 rating(s)

    10 pcs from 1 Kg. USE: homemade pizza with short leavening SHIPPING EXCLUDED

  • (5/5) on 1 rating(s)

    INGREDIENTS: wholemeal soft wheat flour, stone milled wholemeal soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: for bread and pizza. Rising time short - medium KG 25

  • INGREDIENTS: “1” soft wheat flour, stone milled “1”soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: for bread and pizza. Rising time medium/long KG 25

  • INGREDIENTS: Italian soft wheat flour type “0” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: for piadina KG 10

  • Ingredients: Italian and European “0” soft wheat flour, roll-ground, with soft adjustment and extraction diagram. Organoleptic features:pleasant and characteristic smell and taste of wheat

Showing 1 - 11 of 11 items