Pizza flours

W: 270 ÷ 290. Soft wheat plain flour.ROUTE 36 is the ideal flour for Pizza Ruota di Carro and all the products that require highly extensible doughs.Soft wheat plain flour obtained from carefully selected grains among the varieties that have an excellent supply of soluble proteins and Glutenins. A skilful grinding is also able to regulate the quantity and ratio of soluble and insoluble fibres to benefit both nutritionally and rheologically, i.e. from the plasticity of the doughs. With ROUTE 36 it is therefore to get very extensible doughs, which do not retract or tear, easy to spread.  

W: 330 - 360. A professional blend of soft wheat flours obtained by processing the whole grain: the fine and coarse bran flakes, fibre and 100% wholesome MantoGrano wheat germ – grown and processed entirely in Italy – all remain intact.This innovate, FUORI DAGLI SCHEMI product is one of a kind, with an ash (i.e. mineral) content of more than 0.95% but lower than the 1.30% content of whole grains. IN3 reflects our quest for more natural processes: the coarser milling preserves the most precious parts of the wheat, which therefore retains not only its organoleptic qualities but also the fibre content of the bran.This flour combines excellent nutritional characteristics with superior workability compared to wholemeal flour, for a rustic and fragrant pizza base that melts in the mouth, with an intense taste and a darker colour than doughs made using type ‘1’ and ‘2’ flours. 

W: 290 ÷ 310. Professional mixture of soft wheat flours, ideal for pizza with very high and airy rim.DOPPIAESSE is obtained from the milling of partially pre-sprouted grains.The presence of natural beneficial enzymes enhances the quality of the dough: the result is an extraordinary light and digestible pizza.DOPPIAESSE allows you to reach incredible results with batches 10% lighter than the average. 

W: 280 ÷ 300. The Anniversario flours' line is composed of low refining soft wheat flours with wheat germ. It offers a concentrate of nutrients, ideal for a market which is more and more focused on the healthy characteristics of food. The Anniversarios are versatile flours and suitable for a light and digestible product.These flours are born one year after the celebrations of the ninetieth birth-day. They tell the memory, the story and the know-how of our mill through its research centre.Anniversario CUORE is ideal for medium/long leavening. 

W: 340 ÷ 360. The Anniversario flours' line is composed of low refining soft wheat flours with wheat germ. It offers a concentrate of nutrients, ideal for a market which is more and more focused on the healthy characteristics of food. The Anniversarios are versatile flours and suitable for a light and digestible product.These flours are born one year after the celebrations of the ninetieth birth-day. They tell the memory, the story and the know-how of our mill through its research centre.Anniversario PIETRO is ideal for long leavening. 

W: 180 ÷ 200. Plain common wheat flour from Italian wheats, characterized by great plasticity and elasticity.Ideal for direct doughs with very fast rising time.

W: 240 ÷ 260. Plain common wheat flour (also available as Strong bread flour) from selected Italian wheats, characterized by great plasticity.Ideal for direct doughs with short rising time.

W: 270 ÷ 290. Plain common wheat flour (also avaible as Strong bread flour) from selected european wheats, characterized by great plasticity and strength.Ideal for direct doughs with medium rising time.

W: 330 ÷ 360. A blend of Plain common wheta flour from selected grains.Ideal for doughs with traditional method, long rising time and storage up to 2 days in refrigerated room and to produce the traditional "Neapolitan Pizza".

W: 380 ÷ 400. Plain common wheat flour from the best selected European wheats, characterized by great strength.Ideal for doughs with traditional method, long rising time and storage up to 4 days in refrigerated room.

W: 400 ÷ 420. Plain common wheat flour from the best North American wheats, for the most demanding pizza makers.Ideal for doughs with traditional method, long rising time over 24 hours and storage up to 6 days in refrigerated room.

W 310 ÷ 330. Low-refined Type 1 common wheat flour, rich in fibre and mineral salts. Ideal for doughs with medium/long rising time and storage up to 2 days in refrigerated room.