Description
Maggica
Maggica flour, ideal for making pizza on the peel and in a pan.
There are special, sought-after, unique ingredients… like our Farina Maggica.
A flour for pan, shovel and high-hydration pizza with a clear objective: to create a product with extraordinary culinary characteristics.
In addition to a strength of 340 w – which makes it ideal for long rising times – our Farina Maggica guarantees excellent absorption capacity and ease of processing.
Composed of the finest grains, it makes for a pizza in the pan and on the peel that is crispy on the outside and soft on the inside.
Perfect for high hydration, it generates a light, fluffy dough with maximum digestibility.
Our Maggica pizza flour for pizza pala and in a pan, is ideal for 24-48 hour rising times.
Type 0 soft wheat flour
W: 340
Format: 10 Kg
What makes our Maggica flour for pizza alla pala and in a pan 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 shovel, baking and high hydration pizza, developed in collaboration with a team of professional technicians.
- A formulation with superior organoleptic characteristics.
- Maggica flour for pizza alla pala and pan pizza guarantees easy workability, crunchiness, digestibility, fragrance and long shelf life.
- Support from expert 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.
