The renowned quality of Eurostar's products has been further extended to meet the demands of those in the pizza and pasta trade. Eurostar's new own label range consists of products with very specific features, developed to satisfy the creative fantasies of all professional chefs.
Features range from fast rising dough's to long fermentation dough's using 100% Manitoba wheat's, Specialist Pasta and Pizza flours, and the world renowned 0 and 00 standards - you will not be disappointed with the results from these fantastic products.
Eurostar Commodities Ltd are proud to announce a new exclusive UK partnership with Grandi Molini Italiani (GMI) - Italy's largest milling group of premium quality flour and semolina.
See www.grandimolini.it for full details on the range of professional products available across the UK now. The full range will be available to view and buy online from our site very soon.
Eurostar '00' Pizza Flour Green 25kg
NEW for 2011 - Entry level '00' pizza flour developed specifically for use with the direct dough mixing method. Min 55% max 70% Water absorption on flour weight. 11.5% protein, min 210W. Well balanced, easy to work and suitable for straight dough pizza making methods using natural leavening or baker's yeast. Best used to create fragrant pizzas with a crumbly texture. Perfect for chefs who make their dough using the direct mixing method, and who need great pizzas, fast.
Eurostar '00' Superior Strength Pizza Flour (purple) 25kg
NEW for 2011 - A premium, medium-high strength '00' pizza flour offering greater crust retention and excellent volume. Excellent protein content due to high strength wheat content and higher extensibility developed specifically for use with the 'BIGA' dough method. Min 65% max 80% Water absorption on flour weight. 13.5 - 14% protein, 280-310W. Specially formulated for producing traditional high-end pizza's using the sourdough / Italian 'BIGA' method, as well direct mixing methods with 10-12 hours fermentation period. Currently used in the UK by restaurant chefs and large food manufacturers alike - proving its versatility.
00' Eurostar 'Low Ash' Specialist Italian Flour 25Kg
A truly innovative, specialist, natural flour - primarily used for producing high-quality pasta. This flour is genuine Italian, very white and fluffy, high in protein, and is very difficult to produce as it is such a finely milled and specialist flour. Low ash refers to the whiteness of the flour - perfect for making the end pasta product stand out from the rest on the shelves - be it dried or fresh pasta, or even noodles. Currently used for the manufacture of high end retail pasta, sold across the UK.
Eurostar '0' Italian Organic Flour 1Kg
Eurostar Commodities '0' Italian Organic flour is milled and packed in Italy, produced with specially selected organic wheat and is certified by the Italian control company CCPB as organic. Perfect for use in the home to create pasta and pizza.
Eurostar '00' Rinforzato Farina 25Kg
A premium flour offering greater crust retention and excellent volume. This is a medium-high-strength flour with excellent protein content and higher extensibility. Specially formulated for producing traditional high quality breads, Italian rolls, French baguettes, Demi baguettes, Italian Focaccias, Italian Ciabatta bread, Kaiser rolls, French Rolls, Bagels. Also perfect for use in high-end pizza's using the sourdough / Italian 'BIGA' method, as well direct mixing methods with 10-12 hours fermentation period. This flour is currently used in the UK by restaurant chefs and large food manufacturers alike - proving its versatility.
Eurostar '00' Yellow 25Kg
This is a very high-strength flour due to its high protein content together with a high W value. It offers high tolerance and bulk fermentation properties as well as a fantastic yield due to a high water absorption rate. It withstands fermentation times of between 15 and 18 hours. Specially formulated for producing high quality Puff Pastry, cakes, Croissants, Vol au vents, Pies, Flaounes, Brioche, Danish Pastry. Eurostar Yellow is also perfect for slow rising dough's and long fermentation to produce 'sourdough' - or the 'biga' method. Made with reputable Manitoba wheat's, the dough has a fantastic water absorption rate and the end product possesses a typical Mediterranean pizza flavour - great for an original Italian pizza.