Traditional method - Import export

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

W: 380 ÷ 400. Plain common wheat flour from the best selected European wheats, characterized by great strength. Ideal for doughs with traditional method, long rising time and storage up to 4 days in refrigerated room.

W: 330 ÷ 360. A blend of Plain common wheta flour from selected grains. Ideal for doughs with traditional method, long rising time and storage up to 2 days in refrigerated room and to produce the traditional "Neapolitan Pizza". 25KG - 10KG

The cleaning and sanitizing activities with traditional methods can be replaced with the use of dry saturated steam, with a considerable advantage on the consumption of water and chemical agents. The steam masters are steam generators designed for cleaning and sanitizing surfaces, equipment and industrial environments.

The cleaning and sanitizing activities with traditional methods can be replaced with the use of dry saturated steam, with a considerable advantage on the consumption of water and chemical agents. The Steam Masters are steam generators designed for cleaning and sanitizing surfaces, equipment and industrial environments.

1 outlet with detergent dispensing The cleaning and sanitizing activities with traditional methods can be replaced with the use of dry saturated steam, with a considerable advantage on the consumption of water and chemical agents. The steam masters are steam generators designed for cleaning and sanitizing surfaces, equipment and industrial environments.