CLUB FLOUR

W: 270 ÷ 290. Plain common wheat flour (also avaible as Strong bread flour) from selected european wheats, characterized by great plasticity and strength. Ideal for direct doughs with medium rising time. 10KG - 25KG

W: 400 ÷ 420. Plain common wheat flour from the best North American wheats, for the most demanding pizza makers. Ideal for doughs with traditional method, long rising time over 24 hours and storage up to 6 days in refrigerated room. 25KG - 10KG

MAGRI FREE Napoletana is a gluten-free flour for baked goods featuring a blend of corn starch, rice starch, vegetable fiber, and corn sourdough. It does not come from de-glutenization processes and does not contain milk, eggs, and wheat starch. A high-quality, natural product with a rich content of fiber and beneficial natural enzymes. A blend that makes for an elastic dough, ideal for traditional and contemporary shaping techniques. With MAGRI FREE Napoletana, you can make pizzas and bread with a light and airy crust and fragrant flavour, comparable to baked goods made with soft wheat flour but 100% Gluten Free. Available in Square-bottom bag 1 kg box of 12 pcs

Molino Magri has developed a concentrated semi-finished product that enhances the fragrance and improves the pizza's preservation theafter cooking. Pizza delivery, added to the usual flour, simplifies the work of the professional pizza maker without distorting method and habits.The times and distances of home delivery are no longer a problem! The dough, enriched with the concentrated semi-finished product Pizza delivery, thanks to the presence of beneficial natural enzymes, will react to cooking more effectively and quickly, your pizza will be melting, alveolate, light and good longer. From the oven to the table at home.