Pizza mixes

Mix of low-refined Type ‘1’ common wheat flour, rice semolina and toasted soy flour with high absorption power (the mix absorbs more than 80% water). Natural rising with sourdough in the mixture. It is ideal for the production of well-aired "alla Romana" pizza, crispy and light with a delicate taste, ideal to enhance its topping and flavour.  

Mix of low-refined Type ‘1’ common wheat flour, whole grain spelt flour, rice semolina and toasted soy flour with a high absorption power (the mix absorbs more than 80% water). Natural proving with sour dough in the mixture. It is ideal for the production of well-aired and crispy "Alla Romana" pizza, rich in fibre, aromatic and tasty with decided flavour of heirloom cereals.   

It is a mix of low-refined Type ‘1’ common wheat flour, rice semolina, sunflower seeds, linseeds, sesame seeds, wholemeal rye flour, dehydrated sourdough and toasted soy flour. It is ideal for the production of well-aired and crispy "alla romana" pizza, rich in fibre, aromatic and tasty.  

Mix of wholemeal common wheat flour with wheat germ and pieces, dehydrated sourdough. It is ideal for the production of well-aired and crispy wholemeal "alla romana" pizza, rich in fibre, aromatic and tasty.  

Mix with common wheat flour and toasted soy flour, optimized for direct dough with rising time up to 6 hours.

Mix with common wheat flour and toasted soy flour, optimized for direct dough with rising time up to 24 hours.  

Mix with common wheat flour, toasted soy flour and soy semolina,optimized for direct dough with rising time up to 24 hours.