Pizzeria - Molino Merano

Pianosa - Natural yeast for pizza

PRODUCT LINE INACTIVEDried lievito madre natural yeast for your perfect pizza. Pianosa is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives.Pianosa is ideal for elastic doughs and therefore Italian specialities like pizza, stirata and focaccia.Ideal for direct dough process. Yeast will be added individually. Dosage: 5%.Advantages of combining lievito madre natural yeast with baker's yeast:> direct dough process> increases fermentation stability and tolerance.> elastic, flexible doughs> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.

15kg

LA RUSTICA - TYPE 1 FLOUR WITH LIEVITO MADRE NATURAL YEAST

Type 1 soft wheat flour and wholemeal flour from carefully selected and milled grains and lievito madre natural yeast. Ideal for the production of short-medium doughs requiring good elasticity.LA RUSTICA, produces a well-woven structured crumb, a particularly crisp crust and an aromatic dough rich in flavour. The presence of our lievito madre natural yeast guarantees greater leavening tolerance, increased taste and nutritional value and ensures greater digestibility. Suitable for doughs requiring good extensibility.

15kg

KREO - 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

Ponza - Inactive Lievito Madre natural yeast for pizza with dry baker's yeast

PRODUCT LINE INACTIVE + DRY YEAST Dried lievito madre natural yeast with baker's yeast for perfect pizza. "Ponza" is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives. Ponza is ideal for elastic doughs and therefore Italian specialities like pizza, stirata and focaccia. Suitable for direct dough process, dried yeast is already added. Dosage: 5%. Advantages of combining lievito madre natural yeast with baker's yeast: > direct dough process > increases fermentation stability and tolerance. > elastic, flexible doughs > improves the flavour of products by enhancing the taste of the flour used. > prolongs the shelf life of a product.

12x1kg

FARRO PLUS (for spelt pizza) - SPELT FLOUR WITH LIEVITO MADRE NATURAL YEAST

The easy-to-work dough with lievito madre natural yeast. A blend of spelt flours from carefully selected and milled grains, ideal for baked goods such as classic and contemporary pizza and Neapolitan pizza. FARRO PLUS produces dough with a surprisingly light and airy crumb and a particularly crispy crust. The presence of our own spelt lievito madre natural yeast increases taste and nutritional value. Particularly suitable for all direct and indirect doughs at controlled temperatures, requiring good extensibility.

3x5kg

LA FORTE 16-36 - FLOUR WITH LIEVITO MADRE NATURAL YEAST FOR LONG LEAVENING

Type 00 soft wheat flour from carefully selected and milled grains with added lievito madre natural yeast. High protein content. Ideal for long leavening doughs requiring good elasticity. LA FORTE 16-36 produces a well-woven structured crumb and a particularly crisp crust. The presence of our lievito madre natural yeast ensures greater leavening tolerance, increased taste and nutritional value, and ensures greater product digestibility. Ideal for temperature-controlled (refrigerated) doughs ensuring excellent water absorption. W: 360-380 | p/l: 0.55-0.75 | protein: min 14%.

15kg

LA CLASSICA 8-16 - FLOUR WITH LIEVITO MADRE NATURAL YEAST FOR SHORT TO MEDIUM LEAVENING

Flour with lievito madre natural yeast for short-medium leavening. Easy to use, Type 00 soft wheat flour from carefully selected and milled grains with added lievito madre natural yeast. Ideal for short-medium leavening doughs requiring good elasticity.LA CLASSICA 8-16 produces a light, open-pored crumb and a particularly crispy crust. The presence of our lievito madre natural yeast guarantees a higher leavening tolerance, increased taste and nutritional value and ensures greater product digestibility. Suitable for doughs where good extensibility is required. W: 300-320 | p/l: 0.50-0.70 | protein: min 13%

15kg

100 BOLLE - MIX FOR PINSA, FLATBREADS AND PIZZA BASES

The light and crispy blend. A mixture of wheat, soya, rice and durum wheat flours, ideal for baked products such as pinsa, contemporary pizza and pizza “in pala”. 100 bolle produces a dough with a very cellular structure and a crust that is particularly crispy and light. The presence of lievito madre natural yeast increases taste and nutritional value. Particularly suitable for both long and short leavening times.

10kg