A complete and diversified selection: 10 types of flours that can adapt to any “idea” of pizza, enriching without altering the result, ensuring stability and repeatability of the dough.

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Flours for Pizza "Anima di Grano": FAST

Flours ideal for the preparation of pizzas with direct dough with fast rising time up to 8 hours. The “Anima di Grano” flours, FAST, are obtained from a selection of Italian and foreign grains, carefully blended to ensure the consistency of the final product. The good content of gluten makes these flours very versatile, ideal for the preparation of Italian pizza, pan pizza and focaccia.
Available in package of 25kg

00 N

rising at 20-25°: 4 h
W 180-210
P/L 0.60-0.80

00 V

rising at 20-25°: 6 h
W 210-240
P/L 0.50-0.80

00 A

rising at 20-25°: 8 h
W 250-260
P/L 0.50-0.60


Flours for Pizza "Anima di Grano": MIDI

Flours ideal for the preparation of pizzas with direct dough with medium rising time from 10 to 18 hours. The “Anima di Grano” flours, MIDI, are obtained from a selection of Italian and foreign grains, carefully blended to ensure the consistency of the final product. The good content of gluten makes these flours very versatile, ideal for the preparation of Italian pizza, pan pizza and focaccia. Ideal als for stregthening other flours.
Available in package of 25kg.

00 1

rising at 20-25°: 10 h
W 300-310
P/L 0.50-0.70

00 2

rising at 20-25°: 14 h
W 330-340
P/L 0.60-0.70

00 3

rising at 20-25°: 18 h
W 360-370
P/L 0.60-0.70


Flours for Pizza "Anima di Grano": SLOW

Flours ideal for the preparation of pizzas with direct dough with long rising time over 18 hours. The “Anima di Grano” flours, SLOW, are obtained from a selection of Italian and foreign grains, carefully blended to ensure the consistency of the final product. The good content of gluten makes these flours very versatile, ideal for the preparation of Italian pizza, pan pizza and focaccia. Ideal also for streghtening other flours.
Available in package of 25kg.

0 4

rising at 20-25°: 18 h
W 360-370
P/L 0.60-0.70

0 M

rising at 20-25°: 20 h
W 340-380
P/L 0.50-0.70

0 M2

rising at 20-25°: 24 h
W 390-410
P/L 0.62-0.68


Flours for Pizza "Anima Verace"

Soft wheat flour type 00 special pizza with “certificate of fitness” as meeting the requirements set by the official specification for the preparation of the Original Pizza Napoletana. Aroma, taste and crispiness really “verace”.

Available in package of 12,5kg and 25kg.

ANIMA VERACE

W 300-310

P/L  min. 0,60