Search  "pizza" 31 results have been found.

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  FOR VERACE ROMANA PIZZA

  Molino Iaquone

  (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
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  MULTIGRAIN PIZZA FLOUR

  Molino Iaquone

  (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
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  “LUNA BIANCA” “00” FOR PIZZA

  Molino Iaquone

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

  Molino Iaquone

  (5/5) on 1 rating(s)
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  "LUNA GIALLA" “00” FOR PIZZA

  Molino Iaquone

  (4/5) on 2 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
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  “LUNA ROSSA” “00” FOR PIZZA

  Molino Iaquone

  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
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  “LUNA AZZURRA” “00” FOR PIZZA

  Molino Iaquone

  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
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  "LUNA NERA PLATINUM" “00” FOR PIZZA

  Molino Iaquone

  (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
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  FOR ROUND ROMAN PIZZA

  (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
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  FOR DEEP PAN ROMAN PIZZA

  (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
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  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
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  “00” Flour for pizza

  Molino Iaquone

  (5/5) on 2 rating(s)

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