Categories

Molino Spadoni

Mininni Durum Wheat Semolina Altamura (Pasta)

A special milling system allows to extract from the core of the grain a high quality product. “Gauged flour” (low in gluten) is utilized especially in the production of fresh pasta and pasta dried at low temperatures.

more info Mininni Durum Wheat Semolina Altamura (Pasta)

Mininni Durum Wheat Semolina Altamura “Rimacinata”

Obtained from the able blending of the best durum wheat ranges, this “re-milled” semolina is characterised by the presence of proteins and gluten. These substances determine the flour’s suitability to be made into bread and the nutritional values of this finished product.

more info Mininni Durum Wheat Semolina Altamura “Rimacinata”

Spadoni Fine Polenta Fioretto

Polenta Fioretto is a yellow, fine grain corn flour used to make creamy polenta. A special technique applied in the production process is used to ensure a fuller textured polenta.

more info Spadoni Fine Polenta Fioretto

Spadoni Manitoba “0”

THE QUEEN OF FLOURS The well known flour from America suitable also for pizza to be deep frozen, very long rising time (more than 24 hours) W360.

more info Spadoni Manitoba “0”

Spadoni PZ2 “00” Flour

FOR SOFT PIZZA Well balanced flour, good strength, short rising time (4-6 hours) W200.

more info Spadoni PZ2 “00” Flour

Spadoni PZ3 “00” Flour

OO flour is the finest grade in Italian wheat flours, and has the lowest protein content. OO flour is a universal blend for home made bread, pastries,cakes and pizza combines with semolina to make great fresh pasta .

more info Spadoni PZ3 “00” Flour

Spadoni PZ4 “00” Flour

FOR CRISPY PIZZA Strong flour, long rising time (10-20 Hours) W325.

more info Spadoni PZ4 “00” Flour
Page 1