This flour is rich in fibers with a darker color due to a higher presence of bran.
Great for long fermentation. Use for pizza al taglio and add to current formulations for strength and more open crumb structure. W 390-420 Protein...
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A collaborative effort with Giovanni Tesauro created an ideal flour for contemporary Neapolitan style - high cornicione and very crisp. W 340-375 P...
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Simply add water and mix. This fully seasoned gnocchi mix makes a product that is light, delicious, and consistent every time.
Durum-based bench flour for use with dough at any stage.
The unique protein structure of this Type 00 flour allows it to incorporate high amounts of fat while maintaining stability. The final product achi...
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Type 00 flour with lower absorption and prolonged elasticity. Ideal for laminated pasta both with and without egg. Absolutely minimal ash content s...
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Blend in for better color and more pronounced aroma and flavor; will also improve amylase. W 380-400 Protein 14%.
Coarse semolina perfect for pasta extruders both large and small. Consistent and clean for perfect machine-made pasta.
Re-milled Semola from durum wheat, it is slightly granular and perfect for pasta making and bread baking.
Ideal for pizza Napoletana. For a lighter, crispier pizza that also travels better. W 280-310 Protein 12.5%
