5 Stagioni Ciabatta Romana 10kg
£17.50
Soft WHEAT flour type “00”, dried WHEAT sourdough, powdered acerola juice (acerola, maltodextrine), food enzymes (amylase, emicellulase).
Energy value: 335 Kcal – 1440 Kj
Protein: 13
Carbohydrate: 69
Fat: 0.9
Description
5 Stagioni Ciabatta Romana is a mixture developed for the production of Roman-style “in pala” pizza dough. It is particularly suitable for high hydration direct and indirect dough and guarantees extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolated crumb and a crispy crust, light on the palate. Its particular composition (which includes Naturkraft sourdough) makes it particularly suitable for long leavening dough at controlled temperature (refrigerator).
Related products
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 SEMOLINA RIMACINATA
Double milled.
Semolina with calibrated grain size and increased elasticity, ideal for fresh pasta and durum wheat bread.
Obtained from strong wheat molitura, semola is grounded again and againg to encourage the using of doughs. With Its amber yellow colour, the balanced granulometria and the gluten elasticity, make the semola ideal for sprinkling and having the food gold and fragrant.
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.
