Bakery and desserts
Perfect pizza from the base up ‘A great pizza base should be thin and crusty in the middle, chewy but not rubbery, with just the right amount of puff on the edges that get charred in some spots in the oven’
28
March 2019 | Full Serv ce
What makes a delicious pizza? Is it the melty mozzarella or imported Italian tomatoes? Connoisseurs would agree it’s the base that maketh the pizza. If you pride yourself on serving authentic Italian-style pizza, Millstone’s Farina ‘00’ Flour is a must have item in your restaurant’s kitchen.
IN ITALY, FLOUR is categorised according to how finely it is milled. ‘00’ is the finest you can get – almost the texture of corn flour - and is perfect for making fresh pizza bases and pastas in the true Italian tradition. Modelled and designed to replace the imported ‘00’ flour at a competitive price with steady availability, Millstone Farina ‘00’ Wheat Flour has great consistency and development and a strong gluten network that develops nicely. Traditional stone milling ensures the integrity, quality, flavour and nutritional value of flour. The whole grain is ground in a single pass between two round millstones, to retain and integrate the
wheatgerm oil. Nothing is taken away or added, leaving us with a natural balance of starch, protein, vitamins and fibre. Nutritious wheatgerm, the life force of the grain, cannot be separated out in stone grinding and gives the flour a characteristic nutty, slightly sweet flavour.
WHERE IT ALL BEGAN The Millstone story began in the year 2000, when two brothers and their best friend bumped into an acquaintance that was importing milling equipment into South Africa. He shared his
