Vero grano Flours

Flours for authentic Italian pizza, focaccia, from selected wheat. They give an elastic dough with resistance to deformation. They are suitable for different maturations as well as for different recipes. Guaranteed and stable result.

Panettone mix

The mix for Panettone offers an authentic Italian result, combining ease, speed, and consistency in preparation. It creates a light and fluffy panettone, while allowing the addition of various ingredients, enhancing their flavor. It is suitable for both large and individual panettone, and offers long shelf life, maintaining freshness and quality for an extended period. […]

Flavor enhancer for pizza Toscana

Flavor and aroma enhancer for Italian recipes, such as pizza, focaccia, etc. Use in traditional Italian recipes, at a rate of 1%-5% on the flour, preferably added to the sourdough. The yeast contained in the booster is inactive. Ingredients: roasted barley malt flour, inactive dried durum wheat yeast, maltodextrin, flavor enhancer E635. Contains gluten. […]

Pizza 00 Rοmana

Proofing up to 24 hours. Protein content 13,50% Water absorption 55-80% W 260-280 25kg

Pizza 00 Napoletana

Proofing from 24 up to 48 hours. Protein content 14,00% Water absorption 55-85% W 280-300 25kg

Pizza 00 di Forza

Proofing from 48 up to 96 hours. Protein content 14,50% Water absorption 60-90% W 310-330 25kg

Pinsa Italiana

From rice flour, soy, and wheat. Protein content 19,00% Water absorption 72-92% W 300-340 25kg

Focaccia

Protein content 13,75% Water absorption 60-80% W 270-290 25kg