There are 7 products.
Molino Merano dried EVA mother yeast for Bread, Focaccia and Pizza.
150 G
The wheat bears the name of the Iervicella family is an original native wheat, which has not undergone contamination or hybridization, is not genetically modified like most cereals used in recent years, it is highly digestible.
The nutritional values are excellent, it is a wheat poor in gluten, rich in fiber, a source of proteins with a low sugar intake and is recommended by doctors for its low glycemic content in low calorie diets. Excellent flour is obtained from this grain.
Type 2 flour from whole grain grinding. Mixture of soft grains of old varieties, mainly iervicella. Ground in the company with stone mill. The machines we use are made of natural stone (Etna lava stone).
Suitable for bread, pizza and desserts.
1 KG
The greatest benefits of ancient wheat varieties:
They contain fewer harmful substances, are less refined, have a different gluten structure, require craftsmanship, are more digestible, have more nutrients and are tastier.
1 KG
Type 1 organic soft wheat flour, grown in Sicily and stone ground, ideal for the preparation of flat pizza (Neapolitan for example) and focaccia.
1 kg
Organic buckwheat flour with its aroma, reminiscent of walnut, gives an excellent taste to various preparations. With the typical black dot. It is high in fiber.
ìIdeal for typical Alpine products, such as tasty breads and sweets, pizzoccheri, buckwheat cakes.
500 g
The soft wheat flour type 00 oro is carefully selected. For the grinding of this flour, a source of protein, only the best qualities of soft wheat are chosen.
Ideal for preparing bread, pizza and refined baked goods such as filo pastry and yeast dough.
1 KG
The organic soft wheat flour type 00 is the most "ground" without parts of the bran and without the germ of the cereal, it has a very white color and is particularly fine to the touch.
It is suitable for doughs such as marbled or layered cakes, biscuits, bread sticks, pasta, omelette, spaetzle and pastry, but also for refined leavened doughs.
500 g
