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PIZZA - CALZONE - PAINIRLEY

The greatness of the original Italian pizza (and varieties of painrilli and calzone) is the DOUGH!

Mandatory in the presence of durum wheat flour (yellow flour SEMOLA DURUM), _ cc781905-5cde-3194-bb3b-136bad5cf58d_

preferably by SLOW FERMENTATION TECHNOLOGY, with yeast and a little barley malt in the dough.

Baking at a very high temperature of 320-340oС on a floor oven for 3-4 minutes . is an important condition for an original pizza!

HERE ALMA LIBRE presents a small range of the range it has, with pizza recipes

and PIZZA-BREAD-MAKING dough with longer shelf life.

COMING HERE, THE FOLLOWING PIZZA RECIPE

ПИНСА С КРОКИА / МОЛИНО ДЕНТИ

Благодарение на термично обработените трици и зародиш (ИНФИБРА) и съвместно с оризово брашно и квас, италианското брашно 00, получава много силна и здрава структура, подходяща за ПИНСА, ПИЦА, ФОКАЧИА, ПАНИНИ, ПЕЙНИРЛИ и дръги снаксове.

ПИНСА ГРАН СТИРАТА – лиевито мадре

Оригинална италианска ПИНСА със шуплеща вътрешна структура

и много тънка хрупкава кора с изключителна еластичност

голяма трайност и неповторим вкус благодарение на

дивата мая/квас ЛИЕВИТО МАДРЕ. Идеална основа за класически италиански ПИНСА изделия.

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ПИЦА ГРАН СТИРАТА – лиевито мадре

Оригинална италианска ПИЦА за витрина с трайност 12 часа (на витрина)

много вкусна благодарение на дивата мая/квас ЛИЕВИТО МАДРЕ

Идеално пица-снак изделие за витрина на всеки снак-обектили сладко-пекарна

CLASSIC YEASTED PIZZA DOUGH IN SLOW FERMENTATION

Strong flour with natural enzymes "LA FAMILY" and yellow semolina flour "LIMNOS" from durum wheat, together with natural wheat yeast, ferment slowly with a little barley malt which provides a light caramel color of the dough and even richer natural aromas and flavors. Slow fermentation, develops all natural flavors hidden in natural yeast JERME 100% wheat germ.

SEMOLA RURAL ITALIAN PIZZA DOUGH BY SLOW FERMENTATION WITH MALT

Strong flour with natural enzymes "LA FAMILY" and yellow flour semolina with large co-comet "STARENIO" of durum wheat with a little natural barley malt fermented slowly, high releases aromas.

CLASSIC YEAST PIZZA DOUGH BY FAST PROCEDURE WITH YEAST

Strong flour with natural enzymes "LA FAMILY" and yellow semolina flour "LIMNOS" from durum wheat, together with natural wheat sourdough, are fermented FAST. Formed fermented yeast dough -3194-bb3b-136bad5cf58d_ aromas hidden in the natural yeast JERME 100% wheat germ.

TRADITIONAL PIZZA DOUGH WITH PREDFERMENT WINE BY FAST PROCEDURE

Ready-made, fermented durum wheat flour "WINE" provides all the natural flavors, so that in a quick procedure we have a very stable and tasty traditional pizza dough. Very interesting and fast procedure with new generation products, close to tradition and nature.

ПИЦА АНИМА ДИ ГРАНО - МЕЛИНО ДЕНТИ

Оригинална италианска ПИЦА за витрина с трайност 12 часа (на витрина)

от много здраво „силно“ тесто, блаагодарение на италианското

пшенично брашно „АНИМА ДИ ГРАНО“ , специално за пици.

MULTI GRAIN HEALTHY PIZZA DOUGH IN SLOW FERMENTATION WITH OLIVE OIL AND MALT

Bouquet of rye, wheat, soybean and malt flours, along with various types of bran and whole seeds along with classic wheat flour FARINA healthy -5cde-3194-bb3b-136bad5cf58d_thanks to the EXTRA VERGIAN OLIVE OIL included in it. Healthy dough full of natural fiber with all the properties of multigrain dough.

СОФТ ПИЦА С КРОКИА - МЕЛИНО ДЕНТИ

WHOLE GRAIN HEALTHY DOUGH FOR SLOW FERMENTATION PIZZA WITH OLIVE OIL AND MALT

Healthy dough full of natural fiber with all the properties of multigrain dough.

CLASSIC SLAVED PIZZA DOUGH IN SLOW FERMENTATION WITH DINGEL-Einkorn and OLIVE OIL

Very special dough from dinkel-einkorn flour with dinkel yeast and apple fiber,

together with high protein classic flour FARINA. 315c3

provides very strong, fresh and tasty dough.

PANADERO PASTE FOR PIZZA / PAINIRLEY - SNACKS / BAKERY

Fluffy durum wheat and yeast dough fermented in a quick procedure together with fractionated margarine. High-protein flours lock in moisture and with the help of margarine we get a soft, fluffy, elastic dough with great durability without drying quickly. Ideal dough for PIZZA, PAINIRLEY and other bakery products - snacks with a long shelf life without drying out and dehydrating.

PANDORO DOUGH FOR PIZZA / PAINIRLEY - SNACKS / BAKERY WITH BUTTER

Fluffy dough from durum wheat, corn flour and fermented yeast fast procedure together with COW BUTTER. High-protein flours lock in moisture and with the help of OIL 82% we get a soft, fluffy, elastic dough with great durability without drying quickly. Ideal dough for PIZZA, PAINIRLEY and other bakery products - snacks with great durability without drying out and dehydrating.

LAPETRICHE MALT BAKERY

LAPETRISE is a combination of mainly malt wheat flours of soft and durum wheat providing natural aromas and flavors (such as roasting wood). The olive oil and butter in this dough give rich flavors, necessary elasticity and lock moisture to have more freshness and durability. With this dough, we can form hundreds of breads.

ПЕЙНИРЛИ С КРОКИА / МОЛИНО ДЕНТИ