Suitable for preparations that do not require long leavening times, such as focaccia and baked goods. we pay more attention to avoid the risk of cross-contamination in our products by other ingredients or elements. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional.

Ratton Pantry is a family business originally founded by two very keen home bakers and cooks, Victoria and Sean. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition.The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. If you have any specific product queries or require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.

The grading system is 2, 1, 0 or 00 and indicates how finely ground the flour is and how much of the bran and germ have been removed. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.for instance, is a wholemeal flour while 00 is the most refined of the three and has the lowest level of bran. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer.

This flour guarantees perfect raising and an elastic dough that can be used to create sophisticated and inimitable flavours, every day.This Pizza flour is also endorsed by the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana). This durum wheat is finely ground with semolina’s signature yellowish tint and resistant and elastic gluten. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. Caputo Pizza a Metro is created with particular attention to the selection of very elastic grain proteins to ensure even very long leavening processes and extremely airy and fragrant structures.

Discover more about “Made in Italy”, a label synonymous throughout the world with refined materials, attention to detail, and creativity. The elastic gluten and soft starch favour the formation of dough with excellent hydration, light, with perfect leavening, satisfying the needs of the best pizza makers. Pasta Flour 00 grade flour is a high quality flour which has a higher gluten content than standard plain flour, making the mixture stronger without being heavier, so it is ideal for pasta, bread and pastries. La Napoletana Pizza Flour from Molino Dallagiovanna - a very fine, premium 00 flour specially formulated for making a soft and elastic pizza dough resulting in a golden crust,. Will meet the needs of the most attentive and well-informed consumers who will appreciate its quality and nutritional characteristics.It's the professionals' preferred tool to keep dough from sticking, and eases launching by creating a barrier between the dough and the peel. Gluten, with a balance between extensibility, strength and elasticity, helps the pizzaiolo handle the pasta, living excellent results with high, soft and flavoured cornicione. Thanks to the experience developed over three generations as Master Neapolitan Millers we guarantee extremely high standards of quality so that the expert restaurateurs and .