Pivetti pr finest wh oduces flo eat flour ur using whilst ma only the trad Who is Molino itional ar intaining t Pivetti i Pivetti s a n al process the ? h and is as been fami . ly own located ed a in R
omagn the nor nd ope of the a a. The comb thern Italy p rated since 1 in 8 r rt prod uction ation of trad ovince of Em 75 recogn ized as it p il a leade rocesses IS th ional values ia Where an r of the e do flour m reason Molin d state Pivetti es Pivetti F o Pive illing i lou is tti is ndustr heart o located in th r come from y i n I ? fP taly. e The Pi ianura Pad province of E an ve milia R most n tti Pizza Flo a where the atural best sof omagna in th u r i s p blen rodu tw e North Americ ds of 100% s ced with on heat is grown l oft wh a. eat gro y the purest a . What i wn in s “00 Europ nd “00” r ” Flour? e and efers to h o and ho w finel w muc yg h bran a round the flo MIMO nd ur SA “0 0” Flo germ have b is milled blend o e u f the p r is made fro en removed. urest ma to crea te the p 100% soft w selected he er has an extrao fect balance at flour rd of perform ance a inary taste w flour that nd con sistenc ith quality, y every time.
• Over 100 years of flour milling expertise • Only use the highest quality of 100% wheat flour • Absolutely NO additives • Quality control labs capable of carrying out rheological, physical, chemical and micro-biological tests on all raw materials • High capacity storage areas allow Pivetti to support constant distribution throughout the year • Guarantees consistent performance to deliver the very best quality every time
L’eccellente
esperienza dei sensi Tatto
Vista
Gusto
Olfatto
Udito
Con la miscela ideale la resa è migliore e la lavorazione è più facile.
Prodotti buoni da gustare e belli da vedere.
Una sfoglia che esalta il sapore di ogni ingrediente.
Pasta fresca dal profumo irresistibile ed invitante.
Il passaparola è sempre il migliore biglietto da visita.
Calla Pasta Flour, Type “00”, Semolina Blend Calla Flour is made from a blend of Italy’s Premium Durum Wheat and “00” Soft Wheat Flour. In comparison to other flours, Calla Flour stands out for its malleable base, perfect for fresh long and short cut pasta. This mix has been specially made for machine processing. Item: 050811 Pack Size: 1/25 Kg
Fresh Rosa Pasta Flour, Type “00”
Made from pure Italian wheat, Pivetti Rosa Flour is perfect for fresh pasta. With very low ash content, it is ideal when using a wooden roll or a pasta machine. 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!
Item: 050228 Pack Size: 1/5 Kg
Milleusi (Multipurpose) Soft Wheat Flour, Type “00” Pivetti Milleusi Flour is perfect for all baking and cooking needs. This 100% pure soft wheat, Italian flour is type 00 Milleusi that makes for extraordinary taste, quality, performance and consistency every time. Versatile in kitchens, use Pivetti Milleusi Flour for all baking and cooking needs from pastries to breads!
Item: 050229 Pack Size: 10/1 Kg
Pivetti Mimosa Pizza Flour, Type “00”
Used for Pizza, Pivetti Pizza flour is from “00”flour, milled “00” is the finest grind of flour. Perfect blend of flour that makes for extraordinary taste, quality, and performance every time. Boasting a higher percentage of gluten, Pivetti Pizza flour is known for its stronger, chewier dough.
• Pizza can be made with or without tomatoes, mozzarella and any other ingredient - what pizza cannot be made without is flour. • Using the same flour creates a chance for you to build a competitive edge of quality - most pizza places use American versus Italian - the difference is in the taste • Price point is not a factor - 4 bags (220 Lbs) produces 700 - 850 pizzas Rising Time Protein Level Gluten Strength Water Absorption Crust Type Shelf Life
Optimum 7 to 8 hours 12.5% 11.5% 56% Crispy/Thin 12 months
The high quality of Pivetti’s Mimosa “00” Pizza Flour will gratify all prideful “Pizzaioli” imaginations and inventiveness!