There Flour 0 Type "Pizza Napoli" is produced from a blend of EU and North American foreign grains with a higher protein content, a fundamental characteristic for the production of Pizza with medium / long maturation. It's a flour balanced which, despite being a "strong" flour, makes it easy to process the loaves.

EXPIRY 120 DAYS FROM THE ORDER

Type 1 flour, darker in color than type "0", contains a higher percentage of flour coming from the outside of the grain. It is therefore richer in minerals, starch and proteins. Alveographic W equal to 250

Oatmeal is used for the formulation of baked goods but it is often mixed with wheat powder for correct leavening. Oatmeal is more suitable for dry processes such as biscuits.

EXPIRY 180 DAYS FROM THE ORDER

SSC
Taken from http://www.my-personaltrainer.it/alificazione/farina-di-avena.html

Barley Flour is distinguished from other cereals for its high fiber and soluble content, being the cereal with the lowest glycemic index.

EXPIRY 180 DAYS FROM THE ORDER

Quinoa predominantly contains low glycemic index carbohydrates, fats and minerals (in descending order): potassium, phosphorus, magnesium, football, selenium, iron, zinc and copper.

EXPIRY 180 DAYS FROM THE ORDER

The richness and diversity of the ingredients of which it is composed constitutes a bread rich in fiber, healthy and extremely digestible; the seeds contained do not undergo any grinding process, being perceptible both to taste and to sight

EXPIRY 120 DAYS FROM THE ORDER

The richness and diversity of the ingredients of which it is composed constitutes a bread rich in fiber, healthy and extremely digestible; the seeds contained do not undergo any grinding process, being perceptible both to taste and to sight

EXPIRY 120 DAYS FROM THE ORDER

Durum wheat semolina is a less refined product than re-milled semolina, with a more intense yellow color and coarser graininess, it is ideal for the production of POLENTA, SEMOLINO, or for COUS COUS (after mixing) , which unlike that produced with re-milled semolina is more compact and callused and retains great flavor and aromas.

Expiry 150 days from the order

Dried sourdough ideal for the preparation of homemade pizzas, focaccia and bread (even with the bread machine). The mother yeast improves the taste of the finished product and increases the workability of the dough, while the addition of brewer's yeast, which acts as a starter, allows the dough to rise in 2-4 hours, according to the recipe and the type of flour used.

200g pack, in a protective atmosphere

EXPIRY 1 YEAR FROM THE ORDER (unopened package)

Sorghum flour, with a delicate flavor, can be used for the preparation of sweet and savory baked goods or in addition to other flours containing gluten. Or in combination with starches, to improve the final consistency of the product.

IS' ideal for mixing cakes, donuts, biscuits, pancakes, bread and savory products in general.

Whole wheat flour of ancient Sicilian wheat variety Perciasacchi

EXPIRY 120 DAYS FROM THE ORDER

Natural stone ground in purity - It is suitable for all uses, both for bread, for pizzas, for biscuits or pasta

• Amaranth is a food that provides the same energy as whole grains. For its part, it contains excellent doses of fibers, a greater amount of lipids (up to 7 times higher than the equivalent of whole wheat), surprising portions of football (5 times as much) and di iron (twice).

• Ideal for alternative baked goods. Rich in iron and calcium.

• EXPIRY 180 DAYS FROM THE ORDER

Soft Wheat Flour type 00 mixture READY PANETTONE ideal for Panettone, Pandoro, Colombe and leavened desserts

W360

EXPIRY 160 DAYS FROM THE ORDER

The great notoriety that KAMUT® khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume KAMUT® khorasan.

Expiration 120 days from the order

Durum wheat semolina is a less refined product than re-milled semolina, with a more intense yellow color and coarser graininess, it is ideal for the production of homemade pasta, which unlike that produced with re-milled semolina is more compact and calloused and retains great flavor and aromas.

Expiry 150 days from the order

The rye-based dough is not very elastic and almost devoid of resistance, because it contains little gluten. The bread made from it is very dark, with a characteristic flavor. Rye flour can also be used for the preparation of sweets, biscuits or cakes, pasta, focaccia and fried food.

It is possible to cut this flour with a type 0 - 1 - 2, to maintain a low degree of refinement and improve the processing of the dough

At one time, rye bread was mainly intended for popular food and was also called "black bread" (due to the dark brown tone of the flour)

EXPIRY 120 DAYS FROM THE ORDER

There Flour 00 "La Brava" it is an extraction product, it is designed to ensure easy use in all mechanical processes where extensibility and laminability are required, allowing the creation of products that are always uniform and constant in thickness.

It is suitable for the production of biscuits, breadsticks, crackers, snacks, waffles, Sicilian cannoli, shortcrust pastry, etc.

Expiry 180 days from the order

Type 1 flour, darker in color than type "0", contains a higher percentage of flour coming from the outside of the grain. It is therefore richer in minerals, starch and proteins. Alveographic W equal to 250

Barley Flour is distinguished from other cereals for its high fiber and soluble content, being the cereal with the lowest glycemic index.

EXPIRY 180 DAYS FROM THE ORDER

The great notoriety that khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume khorasan.

EXPIRY 120 DAYS FROM THE ORDER

Quinoa predominantly contains low glycemic index carbohydrates, fats and minerals (in descending order): potassium, phosphorus, magnesium, football, selenium, iron, zinc and copper.

EXPIRY 180 DAYS FROM THE ORDER

Sicilian chickpea flour

EXPIRY 9 MONTHS FROM THE ORDER

Whole wheat flour of ancient Sicilian wheat variety Perciasacchi

EXPIRY 120 DAYS FROM THE ORDER

Natural stone ground in purity - It is suitable for all uses, both for bread, for pizzas, for biscuits or pasta

Ancient Sicilian Durum Wheat Flour "Margherito or Bidì"

EXPIRY 90 DAYS FROM THE ORDER

There Flour 0 Type "Pizza Napoli" is produced from a blend of EU and North American foreign grains with a higher protein content, a fundamental characteristic for the production of Pizza with medium / long maturation. It's a flour balanced which, despite being a "strong" flour, makes it easy to process the loaves.

EXPIRY 120 DAYS FROM THE ORDER

Blend suitable for making the typical Pinsa of Rome.
The finished product will have a distinctive and decisive taste, with notes of traditional flavor, due to the presence of soy and rice and Tritordeum.

W300

EXPIRY 150 DAYS FROM THE ORDER

Special flour that contains cells of the bran parts that line the endosperm. The bread is very digestible, tasty and can also be kept for several days. Alveographic W equal to 250

EXPIRY 120 DAYS FROM THE ORDER

This particular type of flour is obtained from grinding of pea seeds previously dried. It's a protein-rich flour, starch, fiber, mineral salts, vitamins, antioxidants.

EXPIRY 180 DAYS FROM THE ORDER

There Saragolla flour a durum wheat of this kind is obtained by grinding on the stone of the ancient Saragolla Triticum Turgidum Durum, which was cultivated in the past in Abruzzo, Sannio and Lucania.

Excellent base for the preparation of bread, pizza and traditional local pasta.

EXPIRY 180 DAYS FROM THE ORDER

Blend suitable for making the typical Pinsa of Rome.
The finished product will have a distinctive and decisive taste, with notes of traditional flavor, due to the presence of soy and rice and Tritordeum.

W300

EXPIRY 150 DAYS FROM THE ORDER

Suitable for grinding in small stone-domestic mills and for the production of the Palermo "cuccia"

Sicilian durum wheat already pre-cleaned, does not require further wetting in the short term

Oatmeal is used for the formulation of baked goods but it is often mixed with wheat powder for correct leavening. Oatmeal is more suitable for dry processes such as biscuits.

EXPIRY 180 DAYS FROM THE ORDER

SSC
Taken from http://www.my-personaltrainer.it/alificazione/farina-di-avena.html

Barley Flour is distinguished from other cereals for its high fiber and soluble content, being the cereal with the lowest glycemic index.

EXPIRY 180 DAYS FROM THE ORDER

The richness and diversity of the ingredients of which it is composed constitutes a bread rich in fiber, healthy and extremely digestible; the seeds contained do not undergo any grinding process, being perceptible both to taste and to sight

EXPIRY 120 DAYS FROM THE ORDER

Remilled durum wheat semolina (Special Quality) 5 kg suitable for both home and professional use for greater browning and elasticity of the dough

Expiry 150 days from the order

Hats, ancient and excellent variety of durum wheat. Its flour is perfect for making excellent sourdough bread using sourdough.

Durum wheat Cappelli is free from any contamination by x- and y-ray induced mutagenesis of radioactive cobalt, unlike irradiated GMO durum wheat varieties, today used in agriculture.

EXPIRY 120 DAYS FROM THE ORDER

Hats, ancient and excellent variety of durum wheat. Its flour is perfect for making excellent sourdough bread using sourdough.

Senatore Cappelli durum wheat is free from any contamination by x- and y-ray induced mutagenesis of radioactive cobalt, unlike irradiated GMO durum wheat varieties, today used in agriculture.

EXPIRY 120 DAYS FROM THE ORDER

Sorghum flour, with a delicate flavor, can be used for the preparation of sweet and savory baked goods or in addition to other flours containing gluten. Or in combination with starches, to improve the final consistency of the product.

IS' ideal for mixing cakes, donuts, biscuits, pancakes, bread and savory products in general.

There Saragolla flour a durum wheat of this kind is obtained by grinding on the stone of the ancient Saragolla Triticum Turgidum Durum, which was cultivated in the past in Abruzzo, Sannio and Lucania.

Excellent base for the preparation of bread, pizza and traditional local pasta.

EXPIRY 180 DAYS FROM THE ORDER

Mixture for PIZZA AND FOCACCIA specifically formulated for gluten intolerant individuals.

INTENDED USE:

For the preparation of pizzas or focaccias.

Expires approximately 180 days from order

Timilia durum wheat flour suitable for doughs with short leavening times (4-6 h) and maturation times up to 48 hours at

controlled temperature (3-4 ° C) and with high hydration (over 60%). Ideal for the preparation of typical breads

Sicilian, such as Castelvetrano type bread (about 20% mixed with durum wheat flour), leavened bakery products

(pan pizza, focaccia) and unleavened (shortcrust pastry, breadsticks).

The flour is obtained by stone milling La Ferté which allows to keep the germ and, thanks to the low

processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics

EXPIRY 90 DAYS FROM THE ORDER

Wholemeal flour obtained from the simple breaking of durum wheat contains a higher level of fiber and protein than conventional flours; therefore it represents a low-calorie meal, rich in proteins and very healthy.

Expiry 150 days from the order

Timilia durum wheat flour suitable for doughs with short leavening times (4-6 h) and maturation times up to 48 hours at

controlled temperature (3-4 ° C) and with high hydration (over 60%). Ideal for the preparation of typical breads

Sicilian, such as Castelvetrano type bread (about 20% mixed with durum wheat flour), leavened bakery products

(pan pizza, focaccia) and unleavened (shortcrust pastry, breadsticks).

The flour is obtained by stone milling La Ferté which allows to keep the germ and, thanks to the low

processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics

EXPIRY 90 DAYS FROM THE ORDER

Sicilian chickpea flour

EXPIRY 9 MONTHS FROM THE ORDER

Hats, ancient and excellent variety of durum wheat. Its flour is perfect for making excellent sourdough bread using sourdough.

The Cappelli durum wheat is free from any contamination by x- and y-ray induced mutagenesis of radioactive cobalt, unlike irradiated GMO durum wheat varieties, now used in agriculture.

EXPIRY 120 DAYS FROM THE ORDER

The great notoriety that KAMUT® khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume KAMUT® khorasan.

Expiration 120 days from the order

Manitoba type 0 soft wheat flour suitable for strong doughs such as croissants, brioches, panettone, etc. Alveographic W equal to 400

It is a semi-hard wheat flour very rich in proteins and gluten that is excellent in the production of long-leavening cakes and bread.

EXPIRY 180 DAYS FROM THE ORDER

Sicilian "Maiorca" type 1 soft wheat flour

Pure Natural Stone Ground

12% Protein

w100

EXPIRY 120 DAYS FROM THE ORDER

Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas

In ancient recipes for desserts, the name Maiorca was synonymous with soft wheat flour par excellence.

Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough

Soft Wheat Flour type 00 mixture READY PANETTONE ideal for Panettone, Pandoro, Colombe and leavened desserts

W360

EXPIRY 160 DAYS FROM THE ORDER