Highly digestible flour mixtures for pizza Pizzasnella - Di Marco

Manufacturing company:

Di Marco

+39 (0)774 572804

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Pizzasnella flour mixtures: for all doughs, for making highly digestible pizza

These are mixtures of wheat and soy flours for making pizza that is highly digestible with the great taste of ancient bread; there are various mixtures available for every type of dough.

The mixtures also contain sourdough from dried wheat to accelerate the leavening process and make the pizza as digestible as possible.

These mixtures are recommended for medium and long-rising ventilated doughs: a higher water content is “fixed” during baking, the dough is softer and longer lasting on the pizza counter.

Pizzasnella flour mixtures


Here are the choices:

  • Pizzasnella pink type – Suitable for Roman-style pan pizza leavened from 24 to 120 hours
  • Pizzasnella green type – Suitable for Roman-style board pizza leavened from 24 to 120 hours
  • Pizzasnella yellow type - Suitable for classic round pizza leavened from 24 to 120 hours
  • Pizzasnella blue type - Suitable for every type of dough leavened from 6 to 48 hours

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