Type "0" soft wheat flour is ideal for the production of Neapolitan pizza with direct leavening for up to 6 hours at room temperature (20-25 ° C) and can be left to mature in the cell at 4 ° C for up to 24 hours. . Obtained from the whole-body grinding of the grain of wheat, without the addition of gluten and chemical additives, it is enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, as well as to bring back to life the ancient flavors of the wheat.

W.240-260, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 10,5%, Hydratation min 56.5%, bread-making absorption of liquids up to 63%

Ideal for the Neapolitan pizza making with direct leavening until 6 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 24 hours.

Type “0” soft wheat flour is ideal for the production of direct leavened pizza from 6 hours to 12 hours at room temperature (20-25 ° C) and can be matured in a cell at 4 ° C up to 48 hours. Obtained from the whole-body grinding of the wheat grain, without the addition of gluten and chemical additives, it is enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also to bring the ancient flavors of wheat life back. The right amount and elasticity of gluten makes it ideal for the production of Neapolitan pizza, on the shovel and in the pan.

W.290-310, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 11%, Hydratation min 57%, bread-making absorption of liquids up to 68%

Ideal for pizza making with direct leavening from 6 to 12 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 48 hours.

Type “0” soft wheat flour is ideal for the production of direct leavened pizza from 12 hours to 24 hours at room temperature (20-25 ° C) and can be matured in a cell at 4 ° C up to 72 hours. Ideal for biga and poolish processes. Obtained from the whole-body grinding of the wheat grain, without the addition of gluten and chemical additives, it is enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also to bring the ancient wheat flavors back to life. The important amount of gluten makes it ideal for the production of pizzas with complex leavening, long maturations in the cell, biga or autolysis.

La farina Sorrentina è ideale per la produzione di pizza napoletana a lievitazioni dirette da 6 ore a 12 ore a temperatura ambiente (20-25°C) e può essere portata a maturazione in cella a 4°C fino a 48 ore.

Ideal for pizza making with direct leavening from 12 to 24 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 72 hours. Ideal for biga and poolish.

Type "1" soft wheat flour is ideal for the production of direct leavened pizza from 6 hours to 12 hours at room temperature (20-25 ° C) and can be left to mature in a cell at 4 ° C up to 48 hours. Obtained from the whole-body grinding of the wheat grain, without the addition of gluten and chemical additives, it is strongly enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also the complexity of flavors necessary to support gourmet pizza preparations. The right amount and elasticity of gluten makes it ideal for the production of Neapolitan pizza, on the shovel and in the pan.

W.310-330, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 11%, Hydratation min 59%, bread-making absorption of liquids up to 73%

Ideal for the Neapolitan pizza making with direct leavening until 6 to 12 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 48 hours.

Farina semi-integrale “Tipo 2” fatta con 100% Grano Italiano mono-cultivar della varietà “Giorgione”. Caratterizzata da aromi e profumi superiori che solo i grani italiani riescono a dare ed allo stesso tempi una elevata flessibilità di utilizzo.

La farina ‘Italiana’ è ideale per la produzione di pizza a lievitazioni diretta da 6 ore a 12 ore a temperatura ambiente (20-25°C) e può essere portata a maturazione in cella a 4°C fino a 48 ore

Per chi ricerca il “CRUNCHY” in tutte le tipologie di pizza (napoletana, in pala e in teglia) o nella pinsa romana. È una miscela di farina “Tipo 0”, semola rimacinata, farina di riso, farina di soia e il lievito madre essiccato che riesce a coniugare gusto e croccantezza.

Il mix di farina Crunchy è consigliata per la produzione di pinse, pizze alla pala, pizze in teglia a lievitazioni con tecnica sponge per 18 ore a temperatura controllata (4°C), con puntata fino al raddoppio dell’impasto finale e riposo dei panetti a temperatura ambiente (20-25°C) per 2 ore.

Soft wheat flour type "00" ideal for the production of Neapolitan pizza with direct leavening up to 6 hours at room temperature (20-25 ° C) and it can be left to mature in the cell at 4 ° C for up to 24 hours. Obtained from the traditional grinding of the grain of wheat, without the addition of gluten and chemical additives, it is the true flour of the Neapolitan tradition developed over the last century. Characterized by simplicity of use, without losing the healthiness of the product. Pizza will always be characterized by its high lightness and digestibility.

W.240-260, P/L 0.5-0.6, Gluten on dry basis (d.b.) min 10,5%, Hydratation min 56.5%, bread-making absorption of liquids up to 62%

Ideal for the Neapolitan pizza making with direct leavening until 6 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up 24 hours.

Soft wheat flour type "00" ideal for the production of direct leavened pizza from 6 hours to 12 hours at room temperature (20-25 ° C) and can be left to mature in cell at 4 ° C for up to 48 hours . Obtained from the traditional grinding of the grain of wheat, without adding gluten and chemical additives, it is characterized by high flexibility of use. The right amount and elasticity of the gluten contained in the flour makes it ideal for the production of all types of pizza: Neapolitan, on the shovel and in the pan.

W.290-310, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 11%, Hydratation min 57%, bread-making absorption of liquids up to 68%

Ideal for pizza making with direct leavening from 6 to 12 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 48 hours.

Type “00” soft wheat flour is ideal for the production of direct leavened pizza from 12 hours to 24 hours at room temperature (20-25 ° C) and can be left to mature in a cell at 4 ° C up to 72 hours. Ideal for biga and poolish processes. Obtained from the traditional grinding of the grain of wheat, without adding gluten and chemical additives, it is the flour of pizza chefs who are looking for a special product for their creativity. The important quantity of gluten makes it ideal for the production of pizzas with complex preparations, long maturations in the cell, levitations with biga or in autolysis.

W.340-360, P/L 0.7-0.8, Gluten on dry basis (d.b.) min 12%, Hydration min 58.5%, bread-making absorption of the liquids until 73%

Ideal for pizza making with direct leavening from 12 to 24 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 72 hours. Ideal for biga and poolish