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Search  "pizza" 31 results have been found.

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Showing 1 - 12 of 31 items

  • (5/5) on 1 rating(s)

    INGREDIENTS: "Italian and European" “0” soft wheat flour type , soya flour, regrounded durum wheat semolina, sour dough, rice flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: Roman round, by the meter and pan pizza – Medium rising time KG 25

  • (5/5) on 1 rating(s)

    10 Kg.INGREDIENTI:Farina tipo "0" di grano tenero "Italiano", semola rimacinata di grano duro "Italiano", farina di segale, farina di lino, farina d'avena, farina di farro, farina di soia (NO OGM), germe di grano, farina di lupino, fibra di larice, kamutIMPIEGO:Preparato per pizza e pane gustosi e salutistiche con lievitazione breve e mediaSHIPPING EXCLUDED


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



  • (4,5/5) on 4 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 1 rating(s)

    INGREDIENTI: "Italian and European" "00" soft wheat flour type, soja (OGM FREE), regrounded durum wheat semolina, sour dough. CARATTERISTICHE ORGANOLETTICHE: Odore e sapore gradevoli e caratteristici IMPIEGO: Round Roman pizza – Long rising time KG 25


  • (5/5) on 3 rating(s)

    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

  • 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


  • (5/5) on 2 rating(s)

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

Showing 1 - 12 of 31 items