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12 items

Tenero

Showing 1-12 of 12 item(s)

All-purpose Wheat Flour Type "0" with Wheat Germ for Neapolitan Pizza

Natural Flour

Versatile 240

Type 0 for Neapolitan pizza · With germ

5 kg (cod. 408) · 25 kg professional (cod. 410)

èViva la Farina

406

Type 0 of medium strength (W 200–240): the flour recognised by the Neapolitan pizza STG specification, multipurpose for bread, cakes and fresh pasta.

From €15.00

Strong Flour W320 for Neapolitan Pizza | With Live Wheat Germ from Italy

Natural Flour

Forte 320

Type 0 pizza flour · W 320 · With germ

1 kg · 5 kg · 25 kg professional

èViva la Farina

411

Tipo 0 di forza alta (W 300–360) per pizza contemporanea, croissant, focacce ad alta idratazione e pani speciali a lievitazione lunga.

From €3.70

Natural Flour

Dolce 190

Type 0 · For cakes and biscuits · With live germ

1 kg · 5 kg · 25 kg professional

èViva la Farina

401

Low-strength type 0 (W 160–190) special for biscuits and shortcrust: sweet, soft, with live wheat germ for crumbly, fragrant doughs.

From €3.30

Natural Flour

Antica 2.000

Ancient soft wheats · Type 0 · With live germ

1 kg · 5 kg · 25 kg professional

èViva la Farina

396

Type 0 from an evolutionary blend of about 2.000 ancient soft wheat varieties by Prof. Ceccarelli: alive, fragrant, rich in biodiversity.

From €4.90

Type 0 Flour for Pizza with Wheat Germ | Italian Quality for Perfect Doughs

Bestseller

Natural Flour

Mediterranea Tipo 0

Pizza flour · With wheat germ · Created with pizza lovers

5 kg

èViva la Farina

416

Farina Tipo 0 per pizza creata con i malati di pizza: con germe di grano vivo, senza pesticidi, 100% italiana.

€18.00

Natural Flour

Profumata 290

Type 1 Strong · For pizza · With germ

5 kg · 25 kg professional

èViva la Farina

431

Tipo 1 Forte (W 270–290) per pizza contemporanea ad alta idratazione, pizza in pala e pane a lunga lievitazione.

From €18.00

Natural Flour

Profumata 240

Type 1 · Bread flour · With germ

5 kg · 25 kg professional

èViva la Farina

426

Type 1 (W 210–240) special for bread: fragrant, alive, ideal for direct doughs and medium leavening.

From €16.50

High-Extraction Flour/Semi-Whole Wheat Flour Italian Type 2 Strong for Pizza

Natural Flour

Rustica 260

Type 2 Strong · With wheat germ

5 kg · 25 kg professional

èViva la Farina

441

Strong type 2 (W 240–260) semi-wholemeal: rustic aroma, high hydration, ideal for contemporary pizza and long-leavened bread.

From €21.00

Natural Flour

Suprema 410

Type 0 · Panettone, Pandoro, Colomba · Sourdough

5 kg (cod. 423) · 25 kg professional (cod. 425)

èViva la Farina

421

Type 0 of very high strength (W 380–410) for panettoni, pandori, colombe and large leavened products with 48–72 hour maturation.

From €20.00

Natural Flour

Rustica 210

Type 2 · For bread and focaccia · With germ

5 kg · 25 kg professional

èViva la Farina

436

Tipo 2 (W 180–210) semi-integrale per pane rustico e pasticceria secca della tradizione.

From €19.00

Whole Wheat-Wholemeal Flour without additives and with Live Wheat Germ

Natural Flour

Autentica Integrale

True wholemeal soft wheat · Rich in fibre

1 kg · 5 kg · 25 kg professional

èViva la Farina

446

True wholemeal soft wheat flour from an evolutionary mixture of over 2.000 ancient varieties: whole grain, rich in fibre, with live wheat germ.

From €4.20

Re-milled Durum Wheat Semolina | Italian Wheat, Live Germ

Natural Flour

Proteica 14

Re-milled durum semolina · High protein

1 kg · 5 kg · 25 kg professional

èViva la Farina

465

Re-milled durum wheat semolina with high protein content (min 14%): the technical base for artisan pasta and tenacious doughs.

From €3.90

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