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Le Pizzaiole

Le Pizzaiole

With the assistance experts of the sector, with the invaluable help and irreplaceable suggestions of famous pizza chefs, has been developed “Le pizzaiole” line.

A line of flour developed on the needs of the pizza makers who want to make the most of their talent coming out from the pack through the use of flour for exceptional grip when rising phase, high elasticity in the dough and the unique flavor and digestibility of pizza.
All this achieved by a gentle and slow grinding of the grain quality that allows you to take advantage of the rheological properties, while retaining the original features.

 

FLOUR LE PIZZAIOLE “CLASSIC” TYPE 00
This flour contains Canadians, Americans and Australians wheats and a selection of the best wheats protein of UE.
Suitable for the production of pizzas with long leavening, with batters kept in a refrigeratorat 3 ° C until 6/8 days. The mixture is characterized by the ductility and stability in a rising phase. The pizza looks fragrant, light, tasty and high digestibility.

Scheda Tecnica


FLOUR LE PIZZAIOLE “AG” TYPE 00

This flour contains the best wheats flour protein of UE and a selection of the best Canadian, American, Australian wheats. Suitable for the production of pastelle at a controlled temperature of 3 ° C up to 4/6 days of fermentation. The paste is characterized by the ductility and stability in a rising phase. The pizza looks fragrant, light, tasty and high digestibility.

Scheda Tecnica


FLOUR LE PIZZAIOLE “RAPID” TYPE 00

This flour contains a selection of grains from the UE.
Suitable for the production of pizzas with direct method 4-8 hours. The paste is characterized by its versatility and excellent reaction while baking. The pizza is light and fragrant.

Scheda Tecnica


FLOUR LE PIZZAIOLE “FLEXIA” TYPE 00
This flour contains the best wheats protein of the UE.
Suitable for medium productions directed by leavening until 10 hours. In cell 3 ° C storage until 2 days. The paste is characterized by its versatility.

Scheda Tecnica