Pizza flours - Molino Merano

PONZA - SOFT WHEAT FLOUR TYPE 00 FOR SHORT PROOFING TIME

Wheat flour type 00 for a short leavenig time of 2-6 hours.

10kg

LIPARI - WITH FERMENTED BRAN

Flour with fermented bran. With LIPARI, the dough will develop a honeycomb structure and a particularly crisp crust despite its high fibre content. The presence of our previously fermented bran not only increases the nutritional value of the finished product, but also gives it unique aromatic components, an attractive colour and makes it more digestible. The correct balance of the recipe makes it particularly suitable for all direct doughs where good extensibility is required.

10kg

LINOSA - SOFT WHEAT FLOUR TYPE 00 FOR MEDIUM PROOFING TIME

Wheat flour type 00 for a average leavenig time of 12-24 hours.

10kg

ELBA - 3 CEREAL DUSTING FLOUR

Three-grain dusting with variable grain size. Used as a dusting, the grain size increases the crunchiness of the crust and enhances product fragrance. Reduced powdery consistency (when compared to white flour), resulting in a deeper golden crust.

10kg

CAPRI - SOFT WHEAT FLOUR TYPE 00 FOR LONG PROOFING TIME

Wheat flour type 00 for a long leavenig time of more than 24 hours.

10kg

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