> Flours for Pizza

Flours for Pizza 

A complete and diversified selection: 10 types of flours that can adapt to any “idea” of pizza, enriching without altering the result, ensuring stability and repeatability of th...

A complete and diversified selection: 10 types of flours that can adapt to any “idea” of pizza, enriching without altering the result, ensuring stability and repeatability of the dough.

available in package of 1kg 5kg 12,50kg 25kg

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Showing 1 - 12 of 16 items

  • Soft wheat flour type 00 special pizza with “certificate of fitness” as meeting the requirements set by the official specification for the preparation of the Original Pizza Napoletana. Aroma, taste and crispiness really “verace”. W 250-320P/L  min. 0,60 Rising at 20-25°:18 h

    2,59 €
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  • Flours ideal for the preparation of pizzas with direct dough with medium rising time from 10 to 18 hours. The “Anima di Grano” flours, MIDI, are obtained from a selection of Italian and foreign grains, carefully blended to ensure the consistency of the final product. The good content of gluten makes these flours very versatile, ideal for the preparation...

    8,94 €
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  • An easy-to-use flour, recommended for the preparation of pizzas, focaccia, and doughs that require approximately up to 5 hours rising time (at room temperature). Thanks to the selected quality grain, this flour gives great elasticity to the dough and a delicate flavor of corn to the final products. Soft wheat flour Type 0W 250-270P/L 0.50-0.70

    1,67 €
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  • The essential flour for preparing products that require long rising time. Its characteristics make this flour ideal for giving strength to the dough, ensuring good rising and a higher absorption of liquids. Soft wheat flour Type 0W 330-370P/L 0.50-0.70

    1,87 €
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  • The INFIBRA MAMMMA' pizza is perfect to offer a valid alternative to traditional plated pizzas made with type 0 and 00 flour. With INFIBRA MAMMMA' in fact you can obtain a 100% natural pizza, high in fibre and nutrients also provided by the wheat germ contained, in line with the needs of the modern consumer attentive to physical well-being.

    23,50 €
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  • For a dark pizza, which is highly digestible, a source of fibre, Omega-3, vitamins andminerals. It is a semi-finished flour mix for pizza with an incredible mix of grains andseeds: type 1 soft wheat flour, rye flour, barley flour, oat flour, sunflower seeds, linseedsand sesame seeds, toasted wheat germ, which is an important vegetable source ofOmega3...

    10,21 €
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  • La Farina INFIBRA Pizza ZERO+  //W250 è stata concepita per ottenere pizza e pane a breve maturazione con il valore aggiunto del germe di grano tostato. Con aggiunta di Germe di Grano.

    18,80 €
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  • La Farina INFIBRA Pizza ZERO+ //W340 è stata concepita per ottenere pizza e pane a media e lunga maturazione con il valore aggiunto del germe di grano tostato. Con aggiunta di Germe di Grano.

    19,23 €
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  • Miscela di farina con Germe di GRano tostato e farina di riso, creata per ottenere una perfetta pizza croccante e gustosa. Ideale per pizza alla pala, focaccia alla romana. Con aggiunta di Germe di Grano.

    26,80 €
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  • Miscela di farina con Germe di GRano tostato e farina di riso, creata per ottenere una perfetta pizza croccante e gustosa. Ideale per pizza alla pala, focaccia alla romana. Con aggiunta di Germe di Grano.

    27,50 €
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  • Soft wheat flour type 00 special pizza with “certificate of fitness” as meeting the requirements set by the official specification for the preparation of the Original Pizza Napoletana. Aroma, taste and crispiness really “verace”. W 250-320P/L  min. 0,60 Rising at 20-25°:18 h

    35,94 €
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  • Special flour specifically created to facilitate the rolling of the dough and to prevent the dough from sticking to the plan. It does not produce any dust and it helps to make the product more fragrant. Soft wheat flour Type 00

    8,28 €
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