• Caprì 250 Short Proving TimesQuick View
    • Caprì 250 Short Proving TimesQuick View
    • Caprì 250 Short Proving Times

    • Thanks to its high elasticity, Caprì 250 is recommended for the preparation of soft crust and tray-bake pizza. It is ideal for recipes that require short proving times (2 to 6 hours) and gives excellent results when making direct method dough. Ideal for: Pizza with short proving times Weight : 1 kg
  • Caprì 350 Medium Proving TimesQuick View
    • Caprì 350 Medium Proving TimesQuick View
    • Caprì 350 Medium Proving Times

    • Caprì 350 is versatile and easy to use. It is specially recommended for the preparation of Neapolitan pizza and all types of dough that require medium proving times (12 to 36 hours), at room temperature or in a proving chamber. It can also be used for indirect dough methods. Ideal for: Pizzas with medium proving times Weight : 1kg
  • Caprì Manitoba Long Proving TimesQuick View
    • Caprì Manitoba Long Proving TimesQuick View
    • Caprì Manitoba Long Proving Times

    • Caprì Manitoba, is North American wheat milled using traditional Italian methods. Its high protein content makes it ideal for crispy crust pizza and high-hydration doughs. Thanks to the long proving times allowed by this flour (more than 24 hours), well-developed doughs can be made with a very small quantity of yeast, resulting in very digestible pizzas and focaccia. Ideal for:…
  • Le CaserecceQuick View
    • Le CaserecceQuick View
    • Le Caserecce

    • Granaio Italiano type 00 Fresh Pasta Fresh Pasta type “00” flour, characterized by a controlled grain size and a very low ash content, produces a pasta of intense colour which does not turn grey with the passing of time. It lends itself to being worked both by hand and by machine and can also be used for the preparation of…
  • Scelte di Campo Forte Whole WheatQuick View
    • Scelte di Campo Forte Whole WheatQuick View
    • Scelte di Campo Forte Whole Wheat

    • Scelte di Campo Forte whole wheat flour, milled from 100% Italian organic wheat with a high protein content, is cultivated as part of “Scelte di Campo” supply chain is available in coarse or fine grain. This strong flour is suitable for the preparation of bread and other baked products rich in fibre, which use direct methods and require long proving…
  • Scelte di Campo type 2 Forte Stone-groundQuick View
    • Scelte di Campo type 2 Forte Stone-groundQuick View
    • Scelte di Campo type 2 Forte Stone-ground

    • Scelte di Campo type “2” Forte Stone-ground is a strong flour milled from 100% Italian wheat, cultivated as part of the “Scelte di Campo” supply chain. Its dark color and decidedly speckled appearance, results in baked products with a good amber colour, and a pleasant aroma. It is ideal for all recipes using direct methods and requiring long proving times.…
  • Scelte di Campo Whole Wheat Stone-groundQuick View
    • Scelte di Campo Whole Wheat Stone-groundQuick View
    • Scelte di Campo Whole Wheat Stone-ground

    • Stone-ground whole wheat flour is obtained by milling 100% Italian wheat, grown in the “Scelte di Campo” range. Retaining all the characteristics of the cereal, from the point of view of both nutritional value and taste, it can be used as is, or mixed with other flours. It makes tasty bread and other baked goods and, thanks to its irregular…