5 Stagioni Dry Yeast Lievito
£5.99
A blend based on dried sourdough wheat for pizza doughs. Ideal for structuring all types of pizza dough, particularly those where a pronounced cell structure, greater volume during long baking, long-lasting dough, and enhanced aromas and flavours are desired.
From 2 to 5 g/kg of flour, for strong flours with standard hydration; over 10 g/kg of flour, for flours with medium and low protein content, “semi-whole” and whole, and for high-hydration doughs. Does not replace brewer’s yeast.
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5 Stagioni Pizza Rustica 2 kg
Different seeds 42% (LINSEED, decorticated MILLET seeds, SESAME seeds), soft WHEAT bran, vital WHEAT GERM 15%, groat of soft WHEAT, SOYA grains
Moisture: max 15,5%
NUTRITIONAL FACTS (100 GR)
Energy Value: 335 Kcal - 1857 Kj
Protein: 18
Carbohydrate: 40
Fat: 18
RECOMMENDED DOSAGE
Replace it to about 10% of flour
5 Stagioni Gluten Free Flour 1kg
Corn starch, potato starch, vegetable fibers (psyllium, potato, pea, rice, flax,
inulin), salt, flour of legumes (peas), sugar, millet flour, thickeners: hydroxypropyl methylcellulose, guar seed flour; flaxseed flour, rice flour, leavening agents: sodium pyrophosphate, sodium bicarbonate; natural flavors, dextrose.
1 KG
CAPUTO RED STRONG FLOUR 00
This soft flour is easy to work with and perfect for doughs that require long fermentation and extended rising times in cold storage. With its strong and elastic gluten, it balances extensibility and strength, making it ideal for creating light, silky, and authentic doughs for pizza, bread, pasta, and cakes. Enjoy excellent results with a high, soft, and flavourful cornicione.
