5 Stagioni Pizza Flour 00 Superiore - Image 1
Chianti Classico Riserva D.O.C.G 13.5%
Chianti Classico Riserva D.O.C.G 13.5% From £36.00
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5 Stagioni Pizza Morra Extra Virgin Wholewheat Flour
5 Stagioni Pizza Morra Extra Virgin Wholewheat Flour £32.39

5 Stagioni Pizza Flour 00 Superiore

£13.19

Chemical/physical properties

Moisture: max 15,5 %
Protein: min 13 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)

Specifiche reologiche

Chopin Alveograph
Tolerance: -10/+30
P/L 0.60 – Tolerance: +-0,10

Brabender Farinograh:
Absorption min 57 %
Stability min 13’

Brabender Amylograph:
Amylogram 800/1200 u.a.

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Description

Type “00” soft wheat flour with high protein content suitable for all direct and indirect long leavening dough where excellent elasticity is required.
It is also particularly suitable for all dough with maturation at controlled temperature (refrigerator).

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5 Stagioni Gluten Free Flour 1kg

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£9.99
Ingredients

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.

Chemical/physical properties
Mix Gluten-free: gr 1000
Water: gr. 840
Extra Virgin Olive Oil: gr. 50
Fresh yeast: gr. 15/30
TOTAL: gr 1920 Ca (8 pizzas)
Available packaging

1 KG

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5 Stagioni Semola Rimacinata 10kg

£16.65

PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 12 % (s.s.)
Ashes: min 0,80 % (s.s.)

RHEOLOGICAL PROPERTIES
Chopin Alveograph: W 200 - Tollerance: -20/+30 P/L 2,3 - Tollerance: +-0,10

Brabender Farinograph: Absorption min 58 % Stability min 4’

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5 Stagioni Pizza Flour Oro 00

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£16.79
Chemical/physical properties

Moisture: max 15,5 %
Protein: min 14 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)

Rheological specifications

Chopin Alveograph
Tolerance: -10/+30
P/L 0.60 - Tolerance: +-0,10

Brabender Farinograh:
Absorption min 60 %
Stability min 17’

Brabender Amylograph:
Amylogram 800/1200 u.a.

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5 Stagioni Pizza Flour Manitoba 00

,
£12.99
Chemical/physical properties

Moisture: max 15,5 %
Protein: min 14.5 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)

Rheological specifications

Chopin Alveograph
Tolerance: -10/+30
P/L 0.60 - Tolerance: +-0,10

Brabender Farinograh:
Absorption min 60 %
Stability min 17’

Brabender Amylograph:
Amylogram 800/1200 u.a.

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5 Stagioni Pizza Morra Extra Virgin Wholewheat Flour

,
£32.39
Nutritional facts (100 G)

Energy value: 331 kcal - 1400 kj
Protein: 14 g
Carbohydrate: 61 g
Fat: 1,5 g
Fibers: 8.7 g

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CAPUTO RED STRONG FLOUR 00

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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.

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CAPUTO PIZZA FLOUR BLUE 00

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Long fermentation. Flour with strong, elastic gluten, ideal for dough that requires a long fermentation. Elastic gluten and soft starch help doughs to get a great hydration. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. Ideal for neapolitan classic pizza.

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CAPUTO SEMOLINA RIMACINATA FLOUR (1KG)

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