MOLINO PASINI SPA
ARANCIO Pizza Flour Type
Pizza Flour, W 390-420, protein >15%, P/L 0,50-0.55 Long leavening time. CONSERVATION TIME AT ..
BLU Pizza Flour Type
Pizza Flour, W 200-220, protein >10.5%, P/L 0,40-0.45 Short leavening time. Dough to be prepar..
BLU Pizza Flour Type
Pizza Flour, W 200-220, protein >10.5%, P/L 0,40-0.45 Short leavening time. Dough to be prepar..
GIALLO Pizza Flour Type "00" 25KG
Pizza Flour, W 250-270, protein >12%, P/L 0,40-0.45 Short - Medium leavening time. Dough to be prepa..
IAN SPAMPATTI Pizza Flour Type
Pizza Flour, W 390-420, protein >15%, P/L 0,50-0.55 Flour suitable for long fermentations. Dir..
MADRE ACIDA ATTIVA Active Yeast 1KG
Active dry yeast
MARRONE Pizza Flour Type
Pizza Flour, W 380-400, protein >13%, P/L 0,52-0.55 Medium - long leavening time. Dough to be ..
MERAVIGLIA 300 Pizza Flour Type
Pizza Flour, W 280-320, protein >12.5%, P/L 0,55-0.60 Revolutionary 00 wheat flour ideal for m..
MERAVIGLIA 400 Pizza Flour Type "00" 10KG
Pizza Flour, W 390-440, protein >15%, P/L 0,65-0.75 Revolutionary 00 wheat flour ideal for making ‘p..
NAPOLETANA MODERNA Pizza Flour Type "0" 10KG
Pizza Flour, W 340-375, protein >13%, P/L 0,52-0.60 Type 0 soft wheat flour studied in collaboration..