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Gruppo Lo Conte

Il Gruppo Lo Conte è leader in Italia nella produzione di farine speciali e preparazioni per dolci.


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Pizza Spolvero Fine

Mix di 5 farine diverse per lo "spolvero" in pizzeria


Package
10 kg bag
Shelf life
12 months

Ingredients
Farina di grano tenero poco raffinata, semola e semola rimacinata di grano duro, farina di riso , farina di mais bianco

Pizzeria

Product description

The specific pizza flour blends that make up the Molino Vigevano Special Selections range are the result of  a careful selection of high-quality raw materials , and are manufactured in a special plant employing production techniques not in use anywhere else in Europe and capable of mixing one gram of ingredient uniformly in quantities of up to ten quintals of flour. This guarantees that the organoleptic qualities of the mixtures are always constant and perfect.

Characteristic properties:
Pizza Spolvero Fina Molino Vigevano is the right mix of 5 different types of flour. It comes with a fine granulometry, granules with sharp corners, which facilitate the “sliding” of the pizza ready from the workbench to the pizza ball and in the oven. Thanks to the use of Pizza Spolvero Fine the doughs do not stick to the surfaces they come into contact with, no “dust” is created on the work surface and helps keep the oven floor clean. It also improves the crust of the pizza in cooking and avoids the burns of the dough.

Technical specifications:
It is advisable to use a minimum amount of Pizza Spolvero Fina so that there is little left on the pizza and it does not dry the surface.

Ingredients:
Durum wheat semolina, re-milled durum wheat semolina, soft wheat flour, rice flour, white corn flour.

Table of nutritional values:
ENERGY 1564 KJ 359 kcal
FAT g 2
- of which saturated (g) 0.4
CARBOHYDRATES g 73
- OF WHICH SUGARS (g) 0.4
FIBRE g 3.6
PROTEIN g 13
SALT g 0.03

Allergens:
The product contains gluten and is manufactured in an environment where milk, mile derivatives and lupine beans are also processed.

Conservation:
We recommend storing flour in a cool and dry place, at a temperature of 18 °/20 ° C and maximum humidity of 45%, to guarantee perfect yield during use.  Incorrect storage may compromise yield during use.

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Techical sheet

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