Genuine '00' Specialist Italian Flour's
‘00' Eurostar ‘Low Ash' Specialist Flour
A truly innovative, specialist, natural flour - primarily used for producing high-quality pasta. This flour is very white and fluffy, high in protein, and is produced as a result of the hard working team in the research and development lab at Molino Alimonti - proving once again their commitment to innovative products. 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.
'00' Tipo B
This is a medium-low-strength flour. It has a good W value, and a well-balanced resistance-extensibility ratio (P/L). This flour is ideal for the following applications: direct method doughs, elaborated shaped breads in general, soft breads and medium-large loaves.
'00' Rinforzato Arancio
This flour is particulary suitable for straight dough breadmaking methods and indirect method doughs with short rising times offering breads with high volumes. It features a medium gluten content and produces a more stable dough. It is particularly suitable for producing a diversity of speciality fermented products as well as traditional crusty breads and rolls.
'00' Verde
This flour is of excellent quality, as well as being well balanced, easy to work and suitable for straight dough breadmaking methods using natural leavening or baker's yeast. Ideal for common bread, soft breads and medium-large loaves, breadsticks, crackers. Simple bread baking, common bread, fresh pasta, simple pastry, tarts, biscuits, cakes, crepes, pancakes.
'00' Rinforzato Ciclamino
A premium bakers 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 baguetts, Demi baguetts, Italian Focaccias, Italian Ciabatta bread, Kaiser rolls, French Rolls, Bagels.
'00' PL Giallo
This is a high-strength flour due to its high protein content together with a high W value. It offers high tolerance and bulk fermentation properties. It withstands fermentation times of between 15 and 18 hours. Specially formulated for producing high quality Puff Pastry, Crossaints, Sfogliata, Vol eu vents, Pies, Striftaria, Flaounes, Brioche, Danish Pastry.
Integrale Blu Fina
A wholemeal flour with a fine bran granulation and an excellent level of flavour and texture, ideal for all bread and roll processes. May also be used in pizza and biscuit manufacture.
'00' Manitoba Nero
A premium high protein flour obtained from Manitoba wheat. It is designed for speciality and continental bread production, offering high volume and an excellent tolerance level plus superb bulk fermentation properties. The high gluten content gives a high level of stability during production with long dough fermentation times. It has a high W and a well balanced P/L ratio. This flour is suitable for bakery operations making bread using sourdough doughs with fermentation times over 24 hours. Specially formulated for producing high quality Panettone and other ingredient rich pastry recipes.
Integrale Amaranto Grossa
A wholemeal flour with a coarse bran granulation. A strong wholemeal flour for traditional country breads. Makes a rustic tasting bread, full of flavour.
'00' Granito
The Granito is a granular flour with a very low mineral (ash) content and enzymatic activity which make it ideal for the preparation of homemade fresh pasta.
Pane Antico 25kg
Take a trip down memory lane to re-discover the unmistakable flavour of yesterday's bread. Pane Antico bread mix flour is rich in fibre and wheatgerm to produce a dark farmhouse style bread; the unmistakable self-raising classic home-made bread. Pane Antico: bread flavours we thought we had lost. Exclusively for professional use only.
'00' Pane d'abruzzo
A speciality bread mix rich in broken grain and spelt. Pane D’Abruzzo is a ready to use mix that can speed up the making and the quality of the final product. It uses typical cereals from the Abruzzo region (spelt) and it excels in the great equilibrium of taste, features and quality.
The final result is farmhouse style bread, with a good acidulous taste. The broken grain has the right consistance and is really tasteful - Ideal for quality restaurant bread. Pane d’Abruzzo is a perfect match with Italian red wine and it excellently accompanies white meat based dishes, seafood soup, salted pork meats and cheeses with strong flavour.
Durum Wheat Flour 25kg
Durum wheat flour rich in minerals from the outer part of the durum wheat kernel. It is used in bread making and fresh pasta preparations.