Flour

Rice starch to thicken creams, sauces and creams; ideal for sweet and savory

The advantage of this flour is that it is produced only with Italian soft wheat.

This flour is perfect for creating doughs that need to be ready to roll out and cook in a short time.

The particularity of this flour is that it is a strong flour, an aspect that allows for long maturation times and, once cooked, a very tasty pizza.

Soft Wheat Flour Selection of Flour for Pizzas

Type 00 soft wheat flour

100% white corn flour Gluten-free, preservatives, artificial colors and flavors

Type 1 Soft Wheat Flour, Rye Flour, Sunflower Seeds, Linseed.

Re-milled of durum wheat

Rapè Coconut Flour

The most contemporary of flours for a modern pizza

Flour type 0

Whole wheat flour decorticated in stone

Manitoba type flour

wholemeal flour

Ideal flour for the pan: excellent for pinsa and pizza.

Barilla flour type 0 Manitoba, ideal for pizza, bread and desserts, 1 kg

Barilla flour of durum wheat semolina, ideal for bread and pasta kg 1

Polselli flour type 00 ideal for 5 kg pizza