Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
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Farina with excellent working characteristics developed based on the feedback of master pizzaioli. Ideal also for leavenings with the use of mother yeast. After cooking, the dough has a golden colour, a strong alveolatura and an excellent development of the cornice. Digestible and typical taste of the real Neapolitan pizza. The dough obtained with this flour needs to rise from 5 to 7 hours, at a temperature of about 25 C °.
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Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna
In the preparation of pizza, each ingredient has its importance.
Suggested flour for doughs that require a medium-long leavening with yeast.
With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
Elastic and resistant gluten flour, ideal for long leavening dough.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.