LINEA CASA BONGIOVANNI - professional flours at home

LINEA CASA BONGIOVANNI is a line of versatile flours chosen from those used every day in professional laboratories, produced by grinding 100% Italian and hulled wheat.

Linea Casa Bongiovanni is composed by:

- Type 00: ideal for sweet and savoury preparations: bread, pizza and focaccia with a short leavening time, fresh pasta, oven baked cakes, shortcrust pastry, biscuits and fried food;

- Type 1: ideal for sweet and savoury preparations: bread, pizza and focaccia with a short leavening time, biscuits and oven baked cakes with the rustic and characteristic flavour of freshly harvested wheat;

- Manitoba flour: ideal for doughs for large leavened products (Panettone, Pandoro, Colomba ), Viennoiserie and refreshment of both solid and liquid sourdough;

- Vera: is the flour for Neapolitan pizza developed in collaboration with the best Neapolitan pizza masters, custodians of an ancient art recognised as a world heritage by UNESCO. Ideal for sweet and savoury preparations: bread, pizza and focaccia with a short leavening time, fresh pasta, oven baked cakes, shortcrust pastry, biscuits and fried food;

- Flour for pizza: ideal for making light, crispy and fragrant pizzas and focaccias.

The properties of hulled soft wheat: hulling is nowadays the only real method to guarantee the complete healthiness and safety of the flour in fact, after being carefully selected and dry cleaned the grains are brushed by the huller, thus eliminating the outer layer and with it the surface impurities.

The properties of 100% italian wheats: for years we have been committed to supporting the territory by purchasing local wheats , identifying its characteristics and mixing them together to obtain specific  flours for each process, to be used in the laboratories of great professionals as well as in the kitchens of your homes.