Микс из муки Magnifica для аутентичной пиццы Romana доступна в количестве 25 кг и 12
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- Поставщик: DI,MARCO,CORRADO,S.R.L.DI,S.R.L.
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Характеристики
Product Description
Magnifica Flour is a premium blend of wheat and soy, designed to create outstanding Roman-style pizza "in pala." A blend of wheat and soy for optimal dough performance. Available in 25kg for large-scale, consistent results. | ||||||||
Discover our Products
Flour
Our flour mixes, the result of extensive research, are ideal for making bread products with a unique flavour and very high digestibility.
Bases
Artisan quality and slow leavening: our ready-to-use precooked bases for Pinsa, with Mother Dough, do not contain preservatives or additives.
Dustings
Our Spolvero (dusting flour) makes products perfectly crispy after cooking and can make even extremely hydrated dough workable.
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Our Story
A long family tradition born in the heart of Rome from passion and scientific research: this is the history that has made us a company focused on the future.
Since 1981, a passion for breadmaking combining tradition and innovation
It was the 1970s when our founder, Corrado di Marco, inspired by his family's suggestions, began his research – with well over 2,000 fermentation experiments – to create products capable of combining flavour, genuineness and well-being. The rigorous, constant application of the scientific method leads to a turning point. The result came in the form of Pizzasnella in 1981, the mix of wheat and soy-based flour that allows you to make a pizza with a long leavening time, without added fats or sugars.
The invention of the Pinsa Romana
In 2001, another innovation comes well ahead of its time. Corrado Di Marco invents the Pinsa Romana, a real revolution. Rice and Mother Dough are added to the mix of wheat and soy flour. The oval shape and a lightness guaranteed by the absence of fats and sugars convince everyone. Today there are about 7,000 Pinserias all over the world that offer our product.
High-quality products in Italy and abroad
It was the 1970s when our founder, Corrado di Marco, inspired by his family's suggestions, began his research – with well over 2,000 fermentation experiments – to create products capable of combining flavour, genuineness and well-being. The rigorous, constant application of the scientific method leads to a turning point. The result came in the form of Pizzasnella in 1981, the mix of wheat and soy-based flour that allows you to make a pizza with a long leavening time, without added fats or sugars.
The invention of the Pinsa Romana
In 2001, another innovation comes well ahead of its time. Corrado Di Marco invents the Pinsa Romana, a real revolution. Rice and Mother Dough are added to the mix of wheat and soy flour. The oval shape and a lightness guaranteed by the absence of fats and sugars convince everyone. Today there are about 7,000 Pinserias all over the world that offer our product.
High-quality products in Italy and abroad
We are a benchmark in the high-quality professional pizza and breadmaking markets, not only in Italy, but increasingly worldwide.
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