for instance, is a wholemeal flour while 00 is the most refined of the three and has the lowest level of bran. The particular range of grain sizes gives high water retention to the dough and therefore softness and shelf life to the finished product. The grading system is 2, 1, 0 or 00 and indicates how finely ground the flour is and how much of the bran and germ have been removed.

Will meet the needs of the most attentive and well-informed consumers who will appreciate its quality and nutritional characteristics. This Pizza flour is also endorsed by the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana). CAPUTO BLUE is a Flour with strong, elastic gluten, ideal for dough that requires a long fermentation and pizza.

In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. This durum wheat is finely ground with semolina’s signature yellowish tint and resistant and elastic gluten.

Pasta Flour 00 grade flour is a high quality flour which has a higher gluten content than standard plain flour, making the mixture stronger without being heavier, so it is ideal for pasta, bread and pastries. Molini Pivetti Flour, obtained from precious, carefully selected wheats, is ideal for creating all kinds of pizza and focaccia. If you have any specific product queries or require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.

Doppio zero flour, this ingredient is essential to Italian recipes like pizza dough, fresh pasta and bread. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. We use special packaging to ensure all products are kept chilled and within the required temperature whilst in transit. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. It's the professionals' preferred tool to keep dough from sticking, and eases launching by creating a barrier between the dough and the peel.

Suitable for preparations that do not require long leavening times, such as focaccia and baked goods. The elastic gluten and soft starch favour the formation of dough with excellent hydration, light, with perfect leavening, satisfying the needs of the best pizza makers.This flour guarantees perfect raising and elastic dough that can be used to create sophisticated and inimitable flavours, every day. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.

Molino Dallagiovanna flour is a favourite with many Italian chefs including Massimo Bottura of 3 Michelin Star, Osteria Francescana in Modena.Discover the perfect texture and flavor for your Italian pizzas and pastas with Farina 00 Guacci Flour.