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Picture of FLOUR 00 PULCINELLA W 340/360

FLOUR 00 PULCINELLA W 340/360

MO AM REG
00 type soft wheat flour is ideal for the production of pizza with direct leavening from 12 hours to 24 hours at room temperature (20-25 C) and can be matured in a cell at 4 C up to 72 hours. Ideal for biga and poolish processing. Obtained from the traditional grinding of the wheat grain, without the addition of gluten and chemical additives, it is the flour of pizza makers who are looking for a special product with which to give vent to their creativity. The important quantity of gluten makes it ideal for the production of pizzas with complex preparations, long maturation in the cell, levitations with biga or in autolysis. Energy value: 1491kj / 351kcal Fibre: 1.8g Carbohydrates: 70g of which sugars 1mg Fats: 1, 5g of which saturates 0.3g Proteins: 14g Salt: 0.018g Leavening class: Long Format: 25kg in paper W.340-360, P/L 0.7-0.8, Gluten dry extract. min 12%, Hydration min 58.5%, Bread-making absorption of liquids up to 73% Pulcinella flour is ideal for the production of pizza with direct leavening from 12 hours to 24 hours at room temperature (20-25 C) and can be matured in a cell at 4 C for up to 72 hours. Ideal for biga and poolish work.
€1.60
Picture of CHICKPEAS FLOUR GR 500 TERRAVECCHIA

CHICKPEAS FLOUR GR 500 TERRAVECCHIA

FAR C1
CHICKPEAS FLOUR GR 500 TERRAVECCHIA Mulino Terravecchia has been producing chickpea flour for 4 generations, ideal for the production of panelle and many other recipes. Terravecchia chickpea flour is naturally gluten-free and rich in protein.
€4.00
Picture of ITALIAN SOFT WHEAT FLOUR TYPE 1 STRONG (KG.12,5)

ITALIAN SOFT WHEAT FLOUR TYPE 1 STRONG (KG.12,5)

F 01 25
€2.60
equates to €2.60 per 1 kg(s)
Picture of ITALIAN SOFT WHEAT FLOUR TYPE 1 STRONG (KG.5) S / V

ITALIAN SOFT WHEAT FLOUR TYPE 1 STRONG (KG.5) S / V

A. 13A
ITALIAN SOFT WHEAT FLOUR TYPE 1 STRONG (KG.5) S / V
€3.33
equates to €3.33 per 1 kg(s)
Picture of SICILIAN MAJORCA SOFT WHEAT FLOUR KG1

SICILIAN MAJORCA SOFT WHEAT FLOUR KG1

FR 1
SICILIAN MAJORCA SOFT WHEAT FLOUR KG1 Mallorcan soft wheat washed and stone ground. With germ.Ideal for making sweets and biscuits, white breads, bread sticks and pizzas. It is said that it was used in the first cannoli recipes. Mallorca wheat is an ancient variety of soft wheat, with a high nutritional value that gives energy, and a very low gluten index and is therefore easily digestible. Its flour is impalpable, fragrant and of high quality.
€4.60
Picture of ITALIAN ALMOND FLOUR KG. 1

ITALIAN ALMOND FLOUR KG. 1

LF 06
ITALIAN ALMOND FLOUR KG. 1 Almond flour ideal for preparing, filling, covering sweets and making almond paste Almonds are a highly energetic food due to their high content of lipids and proteins. They are rich in mineral salts and calcium, but above all in vitamin E and monounsaturated fatty acids as well as excellent help in controlling cholesterol.
€52.83
Picture of SICILIAN DURUM WHEAT SEMOLATO FLOUR (KG.12,5)

SICILIAN DURUM WHEAT SEMOLATO FLOUR (KG.12,5)

SEM 25
Durum wheat semolina flour is distinguished from soft wheat flour both for its more pronounced grain size and for its characteristic amber yellow color, a color that is also transmitted to the products obtained from it. Properties and use of durum wheat semolina flour Durum wheat is a cereal rich in protein and gluten (on average higher than that present in soft wheat flour), which, compared to soft wheat, has a greater capacity to absorb water and greater workability.
€2.60
equates to €2.60 per 1 kg(s)
Picture of  SICILIAN DURUM WHEAT SEMOLATO FLOUR (KG. 5) S / V

SICILIAN DURUM WHEAT SEMOLATO FLOUR (KG. 5) S / V

A. 131
SICILIAN DURUM WHEAT SEMOLATO FLOUR (KG. 5) S / V
€3.33
equates to €3.33 per 1 kg(s)
Picture of SICILIAN DURUM WHEAT FLOUR RUSSELLO KG. 1 S / V

SICILIAN DURUM WHEAT FLOUR RUSSELLO KG. 1 S / V

FR 2
SICILIAN DURUM WHEAT FLOUR RUSSELLO KG. 1 S / V Russello durum wheat washed and stone ground. With germ. Ideal for the preparation of homemade "hard dough" bread and baked goods, both sweet (biscuits and shortbread) and savory (pan pizza, focaccia and savory pies). It can be used alone or mixed in other flours. Typical Sicilian hinterland wheat with ear tending to red, hence the name Russello. This flour can be used alone or mixed with other flours from the mill.
€4.63
Picture of TIMILIA WHOLEMEAL DURUM WHEAT FLOUR (TUMMINIA) KG. 1 S / V

TIMILIA WHOLEMEAL DURUM WHEAT FLOUR (TUMMINIA) KG. 1 S / V

FR 3
TIMILIA WHOLEMEAL DURUM WHEAT FLOUR (TUMMINIA) KG. 1 S / V TIMILIA durum wheat washed and stone ground. With germ Particularly suitable for the preparation of pasta and bread, this flour is easily digestible, rich in proteins and has a low gluten index.Timilia or Tumminia is the oldest variety of Sicilian durum wheat with a short cycle, characterized by a dark colored grain.
€4.52
Picture of ITALIAN FLOUR TYPE 2 SEMI-INT. GIORGIONE W 330/350

ITALIAN FLOUR TYPE 2 SEMI-INT. GIORGIONE W 330/350

MO AM ITA
'Type 2' semi-wholemeal flour made with 100% mono-cultivar Italian wheat of the 'Giorgione' variety. Characterized by superior aromas and perfumes that only Italian grains can provide and at the same time a high flexibility of use. Energy value: 1407 kJ / 336 kcalFibre: 4.6 gCarbohydrates: 65g of which sugars 1gFat: 1.5g of which saturated 0.3gProteins: 13.5gSalt: 0.018gLeaving class: MediumFormat: 25kg paperW 330-350 P/L 0 ,60-0,70, Gluten dry extract min 11.5% Hydration min 58%, Bread-making absorption of liquids up to 75% The "Italian" flour is ideal for the production of pizza with direct leavening from 6 hours to 12 hours at room temperature (20-25 C) and can be brought to maturation in a cell at 4 C for up to 48 hours
€1.86
Picture of MIX FLOUR FOR ANCIENT WHEAT BREAD

MIX FLOUR FOR ANCIENT WHEAT BREAD

MUL 01
MIX FLOUR FOR ANCIENT WHEAT BREAD KG. 1 S / V BREAD MIX Ingredients: - Russello groats - Margherito groats - Whole wheat flour of Timilia
€4.60
Picture of MIX FLOUR FOR ANCIENT WHEAT PASTA

MIX FLOUR FOR ANCIENT WHEAT PASTA

MUL 03
MIX FLOUR FOR ANCIENT WHEAT PASTA KG. 1 S / V FRESH PASTA MIX Ingredients: - Russello semolato - Margherito semolina - Timilia semolina
€4.60
Picture of MIX FLOUR FOR PIZZA WITH ANCIENT GRAINS

MIX FLOUR FOR PIZZA WITH ANCIENT GRAINS

MUL O2
MIX FLOUR FOR PIZZA WITH ANCIENT GRAINS KG. 1 S / V PIZZERIA BLEND Ingredients: - Type 1 Majorcan flour - Russello semolato - Whole wheat flour from Timilia
€4.60