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'00' Pizza Flour Range

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La Voglia Matta '00' 25kg

Ideal for quick rising dough. 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.

 

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Mangiami Ancora '00' 25kg

Mangiami Ancora is a fantastic product, suitable for all raising methods - including direct mixing and long fermentation for 'sourdough'. Truly versatile flour, it is perfect for light and appetizing pizzas. This flour is currently used in the UK by restaurant chefs and large food manufacturers alike - proving its versatility.

 

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Mangianapoli '0' 25kg’

Mangianapoli is 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 flavor - great for an original Italian pizza.

 

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C'era Una Volta 25kg

This is a durum wheat semolina product, perfect for traditional rising, soft and tasty pizzas. Pizzas made with Semolina add specialist items to menus and also cater for those consumers who are wheat intolerant.

 

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Primo Tocco 10kg

Start off with the correct tools and you're half way to achieving the best results. Primo Tocco durum wheat flour facilitates the handling of the dough - making the most of the pizza chef's expert touch.

 

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