 |
|
||||
|
Professional Products
> Baking flour > Pizza flour > Pastry flour > Alimonti Mixes > Other Mixes| Tomato and mozzarella cheese in the right proportions, cooking times observed to the letter: a good pizza is based on precise rules. For this reason Molino Alimonti invests in research, the main ingredient in its flour. The new Pizza Range is the result of this philosophy, 5 exclusive products, made to measure for the pizza cook. | High performance is combined with ease of use; the colours on the packages suggest the most suitable preparations. Molino Alimonti and the skill of the pizza cook: the perfect combination |
TENDER WHEAT FLOUR TYPE "00" LA VOGLIA MATTAIdeal for quick-rising dough (max 4 hrs), for fragrant pizzas with a crumbly textures
W: 180/230
P/L: 0.4/0.6
Stability: 2/5 min.
Absorption: 53% min.
Gluten: 9% min.
Packaging: 25 Kg
Cod. product: 33026025
 |
 News on events, communications, fairs and all about the world of flours, breadmaking, pastrymaking and pizza making, fields in continuous evolution. |
 |
 Follow step after step the advice of the video prescriptions to obtain professional bread, cakes and pizzas. You discover the taste of the simple daily pleasures. |
 |
 If you are looking for good, genuine flour that provides excellent results, choose Molino Alimonti's home products |
The Mill :: Professional products :: Domestic products :: Recipes & Suggestions :: Contacts :: Site map
Requisiti minimi: browser 5+, Javascript attivati, Cookies attivati, risoluzione 800 x 600
Tutti i diritti sono riservati © Molino Alimonti S.p.A. 2005/2006 - Zona Industriale 66026 Ortona (Ch) tel. + 39 085 90 51 01
Tutti i diritti sono riservati © Molino Alimonti S.p.A. 2005/2006 - Zona Industriale 66026 Ortona (Ch) tel. + 39 085 90 51 01
