Additional information
Packsize | 1/25 KG |
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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.
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.
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.
This premium high-ratio cake flour carries maximum levels of sugar and water, and is the right choice for desserts.
Flour Protein:
6.25-8.25%
Ash:
.37
Moisture:
14% Max
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.
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.