Description
Incanto
Incanto flour with wheat germ, ideal for pre-dough, for refreshing sourdough and for direct doughs.
In a pizzeria, one of the most crucial phases takes place at the beginning, when the ingredients to be used are selected and prepared. It is at this moment that the success of the recipes is determined, even those of the best professionals.
It is precisely for this reason that pizza makers choose our Farina Incanto.
A type 0 flour specific for biga or poolish type pre-doughs and for refreshing sourdough. Enriched with wheat germ, our Incanto Flour has a strength of 300w and gives enchanting fragrances and scents to all your preparations.
Our Incanto Flour for pre-dough allows you to maintain the right fermentation, from 18 to 48 hours.
Type 0 soft wheat flour
W: 300
Format: 10 Kg
What makes our Incanto flour for pizza and pre-doughs unique?
- A unique know-how, the result of 150 years of experience in the milling industry and the selection of the best raw materials.
- An exclusive recipe for pizza and pre-mixtures, developed in collaboration with a team of professional technicians.
- A formulation with superior organoleptic characteristics, enriched with wheat germ.
- The versatility of a flour suitable for biga or poolish type pre-kneading, refreshment of sourdough and for pizza preparation.
- Incanto pizza and pre-dough flour guarantees easy workability and fragrance.
- Support from experienced consultants and technicians ready to assist you at all times.
If you are a professional, choose Molini Pivetti flours
Do you want to know which flour is right for you? Do you need more information about our flours for professionals? Would you like to know where to buy them?
Fill in our contact form and ask for further information, we will be pleased to help you.
