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MINNESOTA GIRL FLOUR
Premium-quality bakers flour milled from cleaned, sound hard red wheat. All varieties of white pan breads, specialty pan breads, Danish, sweet dough, thick- and deep-dish pizza dough, breadsticks, tortillas and flat breads, and pretzels, yeast-raised donuts, batters and breadings.
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NON-DIASTATIC MALT POWDER
Non-diastatic malt is commonly used in yeast-leavened bakery products. It functions as food for the yeast while also adding flavor, sweetness and crust color.
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PIVETTI MIMOSA PIZZA OO FLOUR
The high quality of Pivetti’s Mimosa 00 Pizza Flour will gratify all pizzaiolo imaginations and inventiveness. The Mimosa 00 Pizza Flour is made from a selected blend of the purest 100% soft wheat flour to create the perfect balance of flour that makes for extraordinary taste, quality, performance and consistency every time.
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PIVETTI, 7 GRAINS FLOUR MIX, 5KG
The search for excellence that has been the hallmark of Molini Pivetti for over 140 years, is expressed constantly through the creation of innovative products that respond specifically to market trends and satisfy the needs of professionals, who are increasingly oriented to the use of natural, genuine and additive-free products.
The new Pivetti Professional 7 Grain mix stands out on the semi-processed mixes market with a careful selection of raw materials and the perfect flavour balance of all the flours used. The 7 Grain mix includes: Soft Wheat Flour, Spelt Flour, Buckwheat Flour, Sorghum Flour, Rice Flour, Oat Flour and Rye Flour. The result is the mix 100% natural and can be used pure.
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PIVETTI, PASTA ROSA 00
Giving each noodle the desirable golden color, smooth texture and distinct flavor, Rosa Pasta flour type 00 is the most desirable pasta flour on the market! It’s firm finish is excellent for all filled pasta like ravioli and tortellini or traditional tagliatelle with Bolognese sauce!
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PIVETTI, TIPO 00 PIZZA & PASTA FLOUR
Pivetti is located in the province of Emilia Romagna (Northern Italy) in the heart of Pianura Padana where the best soft wheat is grown. The Pivetti Pizza Flour is produced with only the purest and most natural blends of 100% soft wheat grown in Europe and North America. Soft or crispy, deep dish or traditional, with basic toppings or rolled, just choose your recipe. The result is always the same. THE VERY BEST PIZZA YOU EVER TASTED!!!
The high quality of Pivetti’s Mimosa 00 Pizza Flour will gratify all pizzaiolo imaginations and inventiveness. The Mimosa 00 Pizza Flour is made from a selected blend of the purest 100% soft wheat flour to create the perfect balance of flour that makes for extraordinary taste, quality, performance and consistency every time.
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POTATO FLOUR
Potato Flour is ground from 100% dehydrated whole potatoes and is used in bread, pancake and waffle recipes or as a thickener for smoother sauces, gravies and soups. Also used in gluten-free and allergy cooking.
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Professor Torbert’s Orange Corn Flour, 12/1#
Corn flour might not command the culinary limelight like grits, but ours will quickly become one of your go-to favorites. Use it for imaginative desserts, gluten-free baking, pancakes, corn pudding, breadings and fry batters. Seeking cornbread perfection? Pair it with our corn meal or grits. Non-GMO, gluten-free*, and vegan.
*Processed in a facility that also handles wheat.
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Professor Torbert’s Orange Corn Flour, 25#
Corn flour might not command the culinary limelight like grits, but ours will quickly become one of your go-to favorites. Use it for imaginative desserts, gluten-free baking, pancakes, corn pudding, breadings and fry batters. Seeking cornbread perfection? Pair it with our corn meal or grits. Non-GMO, gluten-free*, and vegan.
*Processed in a facility that also handles wheat.
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RICE FLOUR
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to flour. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
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ROASTED ORGANIC HAZELNUT FLOUR
Flour made from roasted premium Italian hazelnuts. Made exclusively with hazelnuts from Italy, widely acknowledged as the world’s best.
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SPELT FLOUR
Each part of the spelt grain contains its own unique nutrients and attributes. When the whole grain is milled into flour, the entire kernel is milled, thus the bran, germ, and endosperm contribute their nutrients and qualities, which is why spelt flour is the most naturally nutritious flour.
Spelt flour is almost always produced from the whole spelt grain. Wheat flour, however, is predominantly milled to produce more commercially appealing flour derived from only part of the wheat grain. In fact, this is why spelt flour retain its nutritional value better than that of traditional flour.Most wheat flour producers will separate the endosperm from its germ and bran during the milling process. This type of milling results in a finer texture and longer shelf life. The downside of this additional processing, called refining, is that it reduces the nutrient quality.
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TAPIOCA FLOUR
Tapioca Flour is a grain-free flour derived from cassava root. It is a starchy, slightly sweet, white flour.
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URBANI, WHITE TRUFFLE FLOUR
We have created an imaginative product to give life to an endless series of uses: flour, which is an old and fundamental element of our culinary tradition added to the intense aroma of the white truffle, forms the base of many delicious and genuine recipes.
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WHITE RICE FLOUR
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to flour. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
