Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) gluten free

Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) gluten freeUncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flours since its inception in 1905. Epsilon is the "wheat of softness", specifically researched to create a dough that's very extensible, with a strong elastic gluten. This flour produces a soft crumb and a thin crispy crust, and is ideal for long leavening times: 48 72 h. It shines for use in contemporary pizza, Neapolitan pizza, pizza in pala

hot chocolate

Enzymes and Natural Flavorings

Cut into 8x8mm cubes from orange quarters

pistachio paste

This flour was designed to prevent the dough from sticking and burning in the oven

created specifically for the great long-fermented doughs of the Italian tradition

featuring type 1 soft wheat flour made from partially sprouted wheat

Don't miss out on this DOP-certified delicacy that showcases the best of Italy's agricultural traditions and culinary expertise

sprouted barley

Making homemade pasta with Antimo Caputo 00 Pasta Fresca E Gnocchi will change what you think of pasta

skim powdered milk

as shown below