Description
A pizza blend of three cereals.
The producer blends type 2 soft wheat flour, Senatore Cappelli durum wheat and Tritordeum into a flour designed for a good rise and a rustic flavour. It suits pizza, focaccia, homemade bread and sweet or savoury leavened doughs.
Tritordeum, one of the three components, is a cereal bred in Spain from durum wheat and wild barley; its golden colour comes from lutein.
For restaurants and chefs. Built for leavened doughs, it gives a fragrant base for pizza and focaccia with a slightly sweet note from Tritordeum. Use it straight, with no blending, for consistent results in a small pizza service. It also works for brioche-style sweet doughs.
For specialty and Italian stores. A dedicated pizza flour is one of the most requested items by home bakers. The three-cereal story, with a heritage wheat and a new grain, sets it apart from standard brands. Pair it with the producer’s tomato and olive products.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: type 2 soft wheat flour, Senatore Cappelli durum wheat flour, Tritordeum flour.
Allergens: gluten.
