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Line La pizza

La pizza flours are obtained from a careful selection of wheat, with properties sought to obtain the optimal processing characteristics, purity and wholesomeness of the finished products. Wheat is carefully treated in all stages of production: cleaning, optical selection and decortication , to eliminate impurities, and traditional grinding to preserve all the organoleptic properties. The traditional grinding with tempered cast iron cylinders works the product at low temperature preserving starches, proteins and fibers , always guaranteeing constant product characteristics.

Line Origin

Origin is the line of products selected for the production of Neapolitan pizza, in a shovel and in a pan. The strong presence of micronized bran and wheat germ, ground according to tradition in cast iron cylinders, allows processing at low temperatures suitable for preserving all the aromas, enhancing the flavors and aromas, always guaranteeing constant product characteristics.

Napoli Antica

Description

Type "0" soft wheat flour is ideal for the production of Neapolitan pizza with direct leavening for up to 6 hours at room temperature (20-25 ° C) and can be left to mature in the cell at 4 ° C for up to 24 hours. . Obtained from the whole-body grinding of the grain of wheat, without the addition of gluten and chemical additives, it is enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, as well as to bring back to life the ancient flavors of the wheat.

Technical specification

Valore energetico: 1491kj / 351kcal

Fibre: 2,9g

Carboidrati: 70g di cui zuccheri 1mg

Grassi: 1,5g di cui saturi 0,3g

Proteine: 12g

Sale: 0,018g

Classe di lievitazione: Breve

Formato: 25kg in carta

W.240-260, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 10,5%, Hydratation min 56.5%, bread-making absorption of liquids up to 63%

Processing details

Ideal for the Neapolitan pizza making with direct leavening until 6 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 24 hours.

Caprese

Description

Type “0” soft wheat flour is ideal for the production of direct leavened pizza from 6 hours to 12 hours at room temperature (20-25 ° C) and can be matured in a cell at 4 ° C up to 48 hours. Obtained from the whole-body grinding of the wheat grain, without the addition of gluten and chemical additives, it is enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also to bring the ancient flavors of wheat life back. The right amount and elasticity of gluten makes it ideal for the production of Neapolitan pizza, on the shovel and in the pan.

Technical specification

Valore energetico: 1491kj / 351kcal

Fibre: 2,9g

Carboidrati: 70g di cui zuccheri 1mg

Grassi: 1,5g di cui saturi 0,3g

Proteine: 13g

Sale: 0,018g

Classe di lievitazione: Media

Formato: 25kg in carta

W.290-310, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 11%, Hydratation min 57%, bread-making absorption of liquids up to 68%

Processing details

Ideal for pizza making with direct leavening from 6 to 12 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 48 hours.

Sorrentina

Description

Type “0” soft wheat flour is ideal for the production of direct leavened pizza 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 processes. Obtained from the whole-body grinding of the wheat grain, without the addition of gluten and chemical additives, it is enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also to bring the ancient wheat flavors back to life. The important amount of gluten makes it ideal for the production of pizzas with complex leavening, long maturations in the cell, biga or autolysis.

Technical specification

Valore energetico: 1491kj / 351kcal

Fibre: 2,9g

Carboidrati: 70g di cui zuccheri 1mg

Grassi: 1,5g di cui saturi 0,3g

Proteine: 14g

Sale: 0,018g

Classe di lievitazione: Lunga

Formato: 25kg in carta

La farina Sorrentina è ideale per la produzione di pizza napoletana a lievitazioni dirette da 6 ore a 12 ore a temperatura ambiente (20-25°C) e può essere portata a maturazione in cella a 4°C fino a 48 ore.

Processing details

Ideal for pizza making with direct leavening from 12 to 24 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 72 hours. Ideal for biga and poolish.

O sole mio

Description

Type "1" soft wheat flour is ideal for the production of direct leavened pizza from 6 hours to 12 hours at room temperature (20-25 ° C) and can be left to mature in a cell at 4 ° C up to 48 hours. Obtained from the whole-body grinding of the wheat grain, without the addition of gluten and chemical additives, it is strongly enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also the complexity of flavors necessary to support gourmet pizza preparations. The right amount and elasticity of gluten makes it ideal for the production of Neapolitan pizza, on the shovel and in the pan.

Technical specification

Valore energetico: 1491kj / 351kcal

Fibre: 3,8g

Carboidrati: 70g di cui zuccheri 1mg

Grassi: 1,5g di cui saturi 0,3g

Proteine: 13g

Sale: 0,018g

Classe di lievitazione: Media

Formato: 25kg in carta

W.310-330, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 11%, Hydratation min 59%, bread-making absorption of liquids up to 73%

Processing details

Ideal for the Neapolitan pizza making with direct leavening until 6 to 12 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 48 hours.

Line flour Zero Zero

Sofia

Description

Soft wheat flour type "00" ideal for the production of Neapolitan pizza with direct leavening up to 6 hours at room temperature (20-25 ° C) and it can be left to mature in the cell at 4 ° C for up to 24 hours. Obtained from the traditional grinding of the grain of wheat, without the addition of gluten and chemical additives, it is the true flour of the Neapolitan tradition developed over the last century. Characterized by simplicity of use, without losing the healthiness of the product. Pizza will always be characterized by its high lightness and digestibility.

Technical specification

Valore energetico: 1491kj / 351kcal

Fibre: 1,8g

Carboidrati: 70g di cui zuccheri 1mg

Grassi: 1,5g di cui saturi 0,3g

Proteine: 12g

Sale: 0,018g

Classe di lievitazione: Breve

Formato: 25kg in carta

W.240-260, P/L 0.5-0.6, Gluten on dry basis (d.b.) min 10,5%, Hydratation min 56.5%, bread-making absorption of liquids up to 62%

Processing details

Ideal for the Neapolitan pizza making with direct leavening until 6 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up 24 hours.

Regina

Description

Soft wheat flour type "00" ideal for the production of direct leavened pizza from 6 hours to 12 hours at room temperature (20-25 ° C) and can be left to mature in cell at 4 ° C for up to 48 hours . Obtained from the traditional grinding of the grain of wheat, without adding gluten and chemical additives, it is characterized by high flexibility of use. The right amount and elasticity of the gluten contained in the flour makes it ideal for the production of all types of pizza: Neapolitan, on the shovel and in the pan.

Technical specification

Valore energetico: 1491kj / 351kcal

Fibre: 1,8g

Carboidrati: 70g di cui zuccheri 1mg

Grassi: 1,5g di cui saturi 0,3g

Proteine: 13g

Sale: 0,018g

Classe di lievitazione: Media

Formato: 25kg in carta

W.290-310, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 11%, Hydratation min 57%, bread-making absorption of liquids up to 68%

Processing details

Ideal for pizza making with direct leavening from 6 to 12 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 48 hours.

Pulcinella

Description

Type “00” soft wheat flour is ideal for the production of direct leavened pizza from 12 hours to 24 hours at room temperature (20-25 ° C) and can be left to mature in a cell at 4 ° C up to 72 hours. Ideal for biga and poolish processes. Obtained from the traditional grinding of the grain of wheat, without adding gluten and chemical additives, it is the flour of pizza chefs who are looking for a special product for their creativity. The important quantity of gluten makes it ideal for the production of pizzas with complex preparations, long maturations in the cell, levitations with biga or in autolysis.

Technical specification

Valore energetico: 1491kj / 351kcal

Fibre: 1,8g

Carboidrati: 70g di cui zuccheri 1mg

Grassi: 1,5g di cui saturi 0,3g

Proteine: 14g

Sale: 0,018g

Classe di lievitazione: Lunga

Formato: 25kg in carta

W.340-360, P/L 0.7-0.8, Gluten on dry basis (d.b.) min 12%, Hydration min 58.5%, bread-making absorption of the liquids until 73%

Processing details

Ideal for pizza making with direct leavening from 12 to 24 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 72 hours. Ideal for biga and poolish

Other products

Sciuè sciuè - Spolvero fine

Sciuè Sciuè Spolvero fine is the product for the pizza chef who is looking for an impalpable pizza counter powder. A durum wheat extraction flour with special characteristics ideal to use as a powder for the pizza counter. Thanks to the high absorption power of Sciuè Sciuè, the pizza balls do not stick to the surfaces they come into contact with and the "sliding" of the pizza from the pizza bench to the pizza peel and in the oven becomes easy. In addition, unlike the flour used as a pizza counter powder, it improves the crust of the pizza during cooking, making it naturally more crisp and avoids burning on the bottom of the pizza.

Sciuè sciuè - Spolvero grosso

Sciuè Sciuè “Spolvero grosso” is the product for the pizza chef who is looking for an grainy pizza counter powder. A durum wheat re-milled semolina with special characteristics ideal to use as a powder for the pizza counter. Thanks to the high absorption power of Sciuè Sciuè, the pizza balls do not stick to the surfaces they come into contact with and the "sliding" of the pizza from the pizza bench to the pizza peel and in the oven becomes easy. In addition, unlike the flour used as a pizza counter powder, it improves the crust of the pizza during cooking, making it naturally more crisp and avoids burning on the bottom of the pizza.
Where we areMolini Ambrosio
Appassionati dal 1886, un forte ed ininterrotto legame all’arte molitoria.
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Where we areMolini Ambrosio
Appassionati dal 1886, un forte ed ininterrotto legame all’arte molitoria.
LocationWhere we are
Follow us!Our social networks

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