We offer a complete range of professional soft wheat pizza flours for classic thin crust to traditional Neapolitan round pies, produced by the best flour technicians in the industry today.
PRPFESSIONAL FLOURS FOR PIZZARIAS
SG 49 BLUE
Very elastic pizza flour for short maturations. Ideal for direct dough maturation 6/24h.
SG 49 GOLD
This Flour for pizza crust, very light dough even in a few hours: 12h at room temperature, 24h at 4°c. Ideal for direct and indirect doughs. Maturation 12/24/36h.
The "ORO DI NAPLES" soft wheat flour is a tribute to the Neapolitan tradition of pizza a canotto with large uneven cavities typical of light, crunchy and well-alveolated dough. ORO DI NAPOLI guarantees well-hydrated dough and short (24h at 4°C), long (48h) and very long (>48h) maturation.
SG 49 CLASSIC GREEN
Ideal for flat and crunchy pizza,
top seller maturation 12/24h, very versatile both for direct morning/evening processing
and for long maturation 12/24h at 4°C.