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Subcategories
Flours and Mixes for Pizza
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“LUNA BIANCA” “00” FOR PIZZA
INGREDIENTS: "Italian" ”00” soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: traditional round pizza, short rising time KG 25
"LUNA GIALLA" “00” FOR PIZZA
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
“LUNA ROSSA” “00” FOR PIZZA
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
“LUNA AZZURRA” “00” FOR PIZZA
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
"LUNA NERA PLATINUM" “00” FOR PIZZA
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
Per Pizza Luna Rustica "0"
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
FLOUR "TYPE 1"
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
WHOLE WHEAT FLOUR
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
“00” FLOUR FOR PIADINA
INGREDIENTS: Italian soft wheat flour type “0” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: for piadina KG 10
FOR PINSA AND BY THE METER PIZZA
INGREDIENTS: Italian and European ”0” soft wheat flour, Soya Flour (OGM FREE), Reground Durum Wheat Semolina, Sour Dough, Rice Flour, natural aromas ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: by the meter, classic, in pan – Rising time medium long KG 25 - 10
FOR DEEP PAN ROMAN PIZZA
INGREDIENTS: "Italian and European" "0" soft wheat flour type, soya (OGM FREE) flour, reground durum wheat semolina, Sour dough (soft wheat flour, flour of malted soft wheat, saccharomyces cervisiae) ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: Roman pan pizza. To strengthen weak flour. Long rising time KG 25 - 10
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