{"title":"Casillo","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"casillo-semola-rimacinata-semolina-1kg","title":"Casillo Semola Rimacinata Semolina - 1kg","description":"\u003cdiv\u003e\u003cspan\u003eCasillo Semola Rimacinata 'Top' 1Kg is a superior flour crafted for pizzerias and bakeries aiming to recreate the authentic textures and flavours of Italy’s most cherished bakery items, including traditional southern pizzas, focaccias, and bread.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eAuthentic Italian Quality: Made from the finest European durum wheat, this flour is pivotal for producing Italian bakery items like pizzas and breads that boast the coveted crisp crust and airy, tender crumb.\u003c\/p\u003e\n\u003cp\u003ePerfect for Puglia Pizza and Artisan Breads: This flour's finely re-milled texture and strong gluten content are ideal for achieving the air pockets typical of southern Italian pizza crusts and artisan breads. Particularly effective for Puglia-style pizza, it delivers a slightly coarser texture that enhances the crunch, making it especially good for ‘opening the pizza' and stretching the dough.\u003c\/p\u003e\n\u003cp\u003eBroad Baking Versatility: While exceptionally suited for traditional Puglia pizzas and bread, this flour's attributes also enhance a wide range of baked goods, from savoury focaccias to other regional specialities, though it is not intended for pastries.\u003c\/p\u003e\n\u003cp\u003eTechnical Specifications for Optimal Baking Performance:\u003c\/p\u003e\n\u003cp\u003eProtein Content: 13% (dry basis), crucial for developing strong gluten networks, fundamental for the structure and texture of bakery products.\u003c\/p\u003e\n\u003cp\u003eWater Absorption: 60%, indicating excellent hydration properties, crucial for consistent dough.\u003c\/p\u003e\n\u003cp\u003eDough Stability: 5 minutes, showcasing the dough's resilience during mixing and kneading.\u003c\/p\u003e\n\u003cp\u003eFalling Number (FN): 420 seconds, a measure of the flour’s enzymatic activity, crucial for controlling fermentation and rise.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\u003c\/ul\u003e\nIngredients: Remilled Durum \u003cstrong\u003eWheat\u003c\/strong\u003e Semolina\u003cbr\u003eMay contain \u003cstrong\u003eSoy\u003c\/strong\u003e and \u003cstrong\u003eMustard\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003c!-- more --\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Casillo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo Semola Rimacinata Semolina - 1kg at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casillo","offers":[{"title":"Default Title","offer_id":45353688137943,"sku":"R2015P","price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0445\/7814\/4409\/files\/casillo_yellow.jpg?v=1719432424"},{"product_id":"casillo-la-8-plus-tipo-0-flour-with-wheat-germ-12-5kg","title":"Casillo La 8 Plus Tipo \"0\" Flour With Wheat Germ - 12.5kg","description":"\u003cdiv\u003e\n\u003cp\u003e\"LA 8 PLUS\" with wheat germ is the flour designed for contemporary pizza with an intense aroma and the famously pronounced pizza crust, which has become an icon in the category of pizza dishes.\u003c\/p\u003e\n\u003cp\u003eKey Features of LA 8 PLUS with Wheat Germ Type \"O\" Soft Wheat Flour:\u003c\/p\u003e\n\u003cp\u003eIntense Aroma and Iconic Crust: Designed to produce a contemporary pizza with a distinctively aromatic profile and a famously pronounced crust.\u003c\/p\u003e\n\u003cp\u003eHigh Hydration Compatibility: Ideal for recipes requiring high hydration and maintaining the dough's integrity during long leavening periods.\u003c\/p\u003e\n\u003cp\u003eDiligent Milling Process: Obtained through a slow and gentle milling process of the finest soft wheat, LA 8 ensures stability in the dough and can guarantee unique stability and a smooth and never rubbery pizza, both with direct and indirect doughs such as biga and poolish.\u003c\/p\u003e\n\u003cp\u003eMilled with Wheat Germ: The inclusion of wheat germ not only enriches the nutritional value of the flour but also intensifies the flavour.\u003c\/p\u003e\n\u003cp\u003eThis flour is part of Molino Casillo’s \"Speciali con Germe\" selection. Processed using a cylindrical grinding machine with a long diagram, this flour retains more of the wheat's natural nutrients, vitamins, minerals, and healthy fats.\u003c\/p\u003e\n\u003cp\u003eThe milling process, with the benefit of greater vitamin content, significantly aids digestion, making for a more pleasant experience. The retention of the wheat germ ensures that the flour is rich in essential nutrients, particularly B vitamins, which play a crucial role in maintaining a healthy digestive system. \u003c\/p\u003e\n\u003cp\u003eThese vitamins help in the breakdown of carbohydrates and fats, making it easier for the body to process and absorb these nutrients efficiently. Additionally, the presence of dietary fibre from the wheat germ promotes healthy bowel movements and prevents digestive issues such as constipation.\u003c\/p\u003e\n\u003cp\u003eProtein Content: 14.1%\u003c\/p\u003e\n\u003cp\u003eW Value: 350\u003c\/p\u003e\n\u003cp\u003eP\/L Ratio: 0.6\u003c\/p\u003e\n\u003cp\u003eAbsorption: 60%\u003c\/p\u003e\n\u003cp\u003eStability: 20\u003c\/p\u003e\n\u003cp\u003eFalling Number: 300\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c!-- more --\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Casillo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo La 8 Plus Tipo \"0\" Flour With Wheat Germ - 12.5kg at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casillo","offers":[{"title":"Default Title","offer_id":45482535846103,"sku":"R2056P","price":27.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0445\/7814\/4409\/files\/casillo_la8_plus_speciali_con_germe12.5.jpg?v=1722509013"},{"product_id":"casillo-durum-wheat-semolina-la-pasta-25kg","title":"Casillo Durum Wheat Semolina La Pasta - 25kg","description":"\u003cdiv\u003e\n\u003cp\u003eCasillo Durum Wheat Semolina Pasta-Sfoglia 25Kg is a premium ingredient tailored for Italian restaurants striving to craft authentic and high-quality pasta dishes. Milled from the finest European durum wheat, this semolina is designed to satisfy the demanding standards of professional chefs who are passionate about the authenticity and caliber of their offerings. Key\u003c\/p\u003e\n\u003cp\u003eAuthentic Quality: This semolina ensures that pasta possesses a rich golden hue and the perfect gluten structure for that iconic al dente texture, essential for a superior dining experience. It embodies the traditional qualities expected in genuine Italian cuisine.\u003c\/p\u003e\n\u003cp\u003eSpecially for Pasta: The targeted protein content of Casillo's semolina makes it the preferred choice for crafting classic pasta dishes. Whether the menu features homemade lasagna sheets, orecchiette, or perfectly extruded spaghetti, this semolina delivers exceptional taste and texture. It is ideal for both fresh pasta and pasta sheets, including filled pasta types.\u003c\/p\u003e\n\u003cp\u003eVersatility in Pasta Making: Uniquely suitable for recipes that incorporate fresh eggs or none at all, this semolina adapts to various culinary requirements. It excels in egg pasta, where the less coarse flour integrates smoothly with eggs, enriching the pasta’s taste and feel.\u003c\/p\u003e\n\u003cp\u003eNutritional Content:\u003c\/p\u003e\n\u003cp\u003eProtein Content: 12% (dry basis), ensuring pasta maintains its shape and textural integrity.\u003c\/p\u003e\n\u003cp\u003eGluten: 10% (dry basis), which contributes to the pasta's desirable elasticity and satisfying bite.\u003c\/p\u003e\n\u003cp\u003eColour: A golden yellow (b+ 25), enhancing the visual appeal of every dish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c!-- more --\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Casillo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo Durum Wheat Semolina La Pasta - 25kg at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casillo","offers":[{"title":"Default Title","offer_id":53346780971394,"sku":"R2131P","price":39.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0445\/7814\/4409\/files\/casillo_pasta2.webp?v=1728563607"},{"product_id":"casillo-durum-wheat-semolina-for-pasta-extra-arancio","title":"Casillo Durum Wheat Coarse Semolina for Pasta \"Extra Arancio\"","description":"\u003cdiv\u003e\n\u003cp\u003eMolino Casillo Extra Arancio Durum Wheat Semolina 25Kg is an essential ingredient for pizzerias and restaurants aiming to master or introduce traditional Italian pasta dishes. This premium semolina is expertly processed to adhere to the stringent demands of pizzerias and chefs who value authenticity and high-quality in their dishes.\u003c\/p\u003e\n\u003cp\u003eAuthentic Quality: Crafted from carefully selected durum wheat, Extra Arancio semola imparts a deep golden color and the perfect gluten structure necessary for achieving the classic al dente texture.\u003c\/p\u003e\n\u003cp\u003eExclusively Made for Robust, extruded Pasta: With its smart milling process to achieve a standardised coarse texture, this semola is the preferred choice for crafting authentic pasta dishes using pasta shapes. From hand-made fusulli to orecchiette, perfectly shaped spaghetti and trofie, Extra Arancio ensures exceptional taste and texture. The coarse, whole nature of this flour means you can achieve the classic rich, golden colour of egg pasta without the need for yolks.\u003c\/p\u003e\n\u003cp\u003eProtein Content: 13% (dry basis), ideal for pasta that maintains its shape and delivers a satisfying bite.\u003c\/p\u003e\n\u003cp\u003eGluten: 11% (dry basis), essential for elasticity and the perfect chewiness of the pasta.\u003c\/p\u003e\n\u003cp\u003eColor: Rich golden yellow (b+ 30), ensuring each dish is as visually appealing as it is delicious. \u003c\/p\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eEnergy \u003c\/span\u003e\u003cspan dir=\"auto\"\u003e1448 kJ - 346 kcal\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eFats \u003c\/span\u003e\u003cspan dir=\"auto\"\u003e0.5g of which saturated fatty acids: 0.1g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eCarbohydrates \u003c\/span\u003e\u003cspan dir=\"auto\"\u003e76.9g of which sugars: 1.9g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eFibers \u003c\/span\u003e\u003cspan dir=\"auto\"\u003e3.6g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eProteins \u003c\/span\u003e\u003cspan dir=\"auto\"\u003e11.1g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eSalt \u003c\/span\u003e\u003cspan dir=\"auto\"\u003e0.012g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c!-- more --\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Casillo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo Durum Coarse Wheat Semolina for Pasta \"Extra Arancio\" at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casillo","offers":[{"title":"3kg Decanted Bag","offer_id":55579069612418,"sku":"R2490P-1","price":4.99,"currency_code":"GBP","in_stock":false},{"title":"25kg Branded Sack","offer_id":55579069645186,"sku":"R2490P-2","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0445\/7814\/4409\/files\/casillo_pasta_semola_ba89f15e-b1b5-459b-9e74-8dd7b20fa512.webp?v=1755634296"},{"product_id":"casillo-soft-wheat-00-pasta-flour","title":"Casillo Soft Wheat \"00\" Pasta Flour","description":"\u003cdiv\u003e\n\u003cp\u003eMolino Casillo's Soft Wheat Type \"00\" Flour for Pasta is derived from the delicate inner part of the wheat grain. This premium flour undergoes a meticulous milling process that results in a lower ash content that ensures superior dough preparation, giving your pasta a beautiful glow and perfect firmness during cooking.\u003c\/p\u003e\n\u003cp\u003eThis flour is part of Molino Casillo’s \"Speciali\" selection. Processed using a cylindrical grinding machine with a long diagram, this flour retains more of the wheat's natural nutrients, vitamins, minerals, and healthy fats.\u003c\/p\u003e\n\u003cp\u003ePerfect for a variety of fresh pasta such as spaghetti, fettuccine, and ravioli, ensuring a firm and resilient texture.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaking: Can also be used for making gnocchi and other traditional Italian baked goods that require a finer flour.\u003c\/p\u003e\n\u003cp\u003eTechnical Parameters:\u003c\/p\u003e\n\u003cp\u003eProtein Content: 9.5% s.s., providing a strong and extensible gluten structure\u003c\/p\u003e\n\u003cp\u003eW: 210\u003c\/p\u003e\n\u003cp\u003eP\/L: 1\u003c\/p\u003e\n\u003cp\u003eAbsorption: 52\u003c\/p\u003e\n\u003cp\u003eStability: 3\u003c\/p\u003e\n\u003cp\u003eFN: 300\u003c\/p\u003e\n\u003cp\u003eThe milling process, with the benefit of greater vitamin content, significantly aids digestion, making for a more pleasant experience. The retention of the wheat germ ensures that the flour is rich in essential nutrients, particularly B vitamins, which play a crucial role in maintaining a healthy digestive system. \u003c\/p\u003e\n\u003cp\u003eThese vitamins help in the breakdown of carbohydrates and fats, making it easier for the body to process and absorb these nutrients efficiently. Additionally, the presence of dietary fibre from the wheat germ promotes healthy bowel movements and prevents digestive issues such as constipation.\u003c\/p\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eEnergy \u003c\/span\u003e\u003cspan dir=\"auto\"\u003e1423 kJ - 340 kcal\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eFats \u003c\/span\u003e\u003cspan dir=\"auto\"\u003e0.7g of which saturated fatty acids: 0.1g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eCarbohydrates \u003c\/span\u003e\u003cspan dir=\"auto\"\u003e77g of which sugars: 1.7g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eFibers 2.2\u003c\/span\u003e\u003cspan dir=\"auto\"\u003eg\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eProteins 8.9\u003c\/span\u003e\u003cspan dir=\"auto\"\u003eg\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row nutritionalinfo\"\u003e\n\u003cdiv class=\"col-5 col-md-4 nflabel\"\u003e\n\u003cspan dir=\"auto\"\u003eSalt \u003c\/span\u003e\u003cspan dir=\"auto\"\u003e0.0g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c!-- more --\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Casillo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo Soft Wheat \"00\" Pasta Flour at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casillo","offers":[{"title":"3kg Decanted Bag","offer_id":56332780110210,"sku":"R2777P","price":5.99,"currency_code":"GBP","in_stock":true},{"title":"25kg Branded Sack","offer_id":56332780142978,"sku":"R2778P","price":39.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0445\/7814\/4409\/files\/casillo_soft_wheat_pasta_25kg.webp?v=1770653235"},{"product_id":"casillo-la-pizza-zero-m-tipo-0-pizza-flour-12-5kg","title":"Casillo La Pizza Zero M Tipo \"0\" Pizza Flour - 12.5kg","description":"\u003cdiv\u003e\n\u003cp\u003eCasillo Zero M Type \"O\" Soft Wheat Flour (Previously Casillo Orange) is the most popular flour for Pizza Professionals. It comes from Casillo's careful selection of grains with a very relevant ability to adapt to all of the processes, thanks to a perfect balance between tenacity and extensibility.\u003c\/p\u003e\n\u003cp\u003eIdeal for Medium Leavening Times: Specifically recommended for pizzas and focaccia that require medium leavening times, this flour supports optimal rise without compromising the texture or flavour.\u003c\/p\u003e\n\u003cp\u003eProtein Content: 13% s.s.\u003c\/p\u003e\n\u003cp\u003eW Value: 290\u003c\/p\u003e\n\u003cp\u003eP\/L Ratio: 0.6\u003c\/p\u003e\n\u003cp\u003eAbsorption: 57%\u003c\/p\u003e\n\u003cp\u003eStability: 13 min\u003c\/p\u003e\n\u003cp\u003eFalling Number: 325\u003c\/p\u003e\n\u003cp\u003eVersatile Application: Whether you are crafting traditional thin-crust pizzas or thick, airy focaccia, Casillo Zero M Type \"O\" Soft Wheat Flour provides the reliability and consistency needed to produce exceptional results every time. The M flour provides a more moderate-strength dough.\u003c\/p\u003e\n\u003cp\u003eCareful Selection of Grains: The meticulous selection of grains used in ZERO M not only enhances the quality of the flour but also ensures that it delivers consistent performance in professional kitchens.\u003c\/p\u003e\n\u003cp\u003eProfessional Grade: Designed for professional pizzaiolo, ZERO M flour is the top choice for achieving artisanal quality and authentic taste.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIngredients: Fortified \u003c\/span\u003e\u003cstrong\u003eWHEAT\u003c\/strong\u003e\u003cspan\u003e Flour [\u003c\/span\u003e\u003cstrong\u003eWHEAT\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eFlour,\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eWHEAT\u003c\/strong\u003e\u003cspan\u003e Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c!-- more --\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Casillo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo La Pizza Zero M Tipo \"0\" Pizza Flour - 12.5kg at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casillo","offers":[{"title":"Default Title","offer_id":56332862587266,"sku":"R2779P","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0445\/7814\/4409\/files\/casillo_zero_m_pizza_flour.webp?v=1770655434"},{"product_id":"casillo-la-pizza-zero-xl-tipo-0-pizza-flour-12-5kg","title":"Casillo La Pizza Zero XL Tipo \"0\" Pizza Flour - 12.5kg","description":"\u003cdiv\u003e\n\u003cp\u003eCasillo Soft Wheat Flour Type \"O\" Zero XL (Previously Casillo Black) is the flour created using the careful selection of soft wheat, which will guarantee high hydration and surprisingly high dough hold. It produces doughs with an extraordinary hold and extensibility, excellent for long leavening times and the preparation of Biga.\u003c\/p\u003e\n\u003cp\u003eHydration Capacity: Casillo is engineered to support high hydration levels, allowing for doughs that are not only manageable but also capable of achieving superior texture and volume.\u003c\/p\u003e\n\u003cp\u003eProtein Content: 14% s.s.\u003c\/p\u003e\n\u003cp\u003eW Value: 380\u003c\/p\u003e\n\u003cp\u003eP\/L Ratio: 0.6\u003c\/p\u003e\n\u003cp\u003eAbsorption: 60%\u003c\/p\u003e\n\u003cp\u003eStability: 20 min\u003c\/p\u003e\n\u003cp\u003eFalling Number: 350\u003c\/p\u003e\n\u003cp\u003eExceptional Dough Hold and Extensibility: This flour produces doughs that exhibit remarkable hold and extensibility, making it ideal for complex shapes and forms in baking, without compromising the dough’s integrity. It can be used as a perfect replacement for Manitoba flour.\u003c\/p\u003e\n\u003cp\u003ePerfect for Extended Leavening: With its robust structure, Casillo flour excels in long leavening applications, ensuring that the dough develops full flavour and texture potential over time. The XL flour is designed to create a stronger dough, ideal for robust baking needs.\u003c\/p\u003e\n\u003cp\u003eSelected Hard Wheat Grains: The choice of hard wheat grains for the production of Casillo ensures a consistent quality that professional pizzaioli rely on for producing high-quality recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003eFortified \u003cstrong\u003eWHEAT\u003c\/strong\u003e Flour [\u003cstrong\u003eWHEAT \u003c\/strong\u003eFlour,\u003cstrong\u003e WHEAT\u003c\/strong\u003e Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]\u003cbr\u003e\u003cbr\u003eMay contain Soy and Mustard.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c!-- more --\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Casillo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo La Pizza Zero XL Tipo \"0\" Pizza Flour - 12.5kg at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casillo","offers":[{"title":"Default Title","offer_id":56332869271938,"sku":"R2780P","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0445\/7814\/4409\/files\/casillo_zero_XL_pizza_Flour.webp?v=1770656050"},{"product_id":"casillo-la-pizza-unica-tipo-0-pizza-flour-12-5kg","title":"Casillo La Pizza Zero Unica Tipo \"0\" Pizza Flour - 12.5kg","description":"\u003cdiv\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCasillo La Pizza Zero Unica is a Type “0” soft wheat flour created for same-day doughs, ideal for pizza and focaccia with shorter proving times. Milled using Molino Casillo’s long milling process, it combines strength (W 240) with flexibility (P\/L 0.6) to deliver doughs that are smooth to handle, consistent in performance, and ready to support busy services. The result of this flour is light, fragrant bases that hold their quality from prep to plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eStrength (W): 240\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProtein (s.s.): 12%\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eP\/L ratio: 0.6\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAbsorption: 55%\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eStability: 9 minutes\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFalling number: 300 s\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003eShort rise (2–4 hours): For kitchens running tight service windows or those without space for extended fermentation.\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003eAll-day service: For pizzerias, pubs, and quick-service outlets that require a reliable, same-day dough that produces light, fragrant results.\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003eA range of uses: ideal for all styles of pizza, focaccia and more: tall, light, fluffy, or crispy. \u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003eConsistency you can trust: Molino Casillo’s sixty years of milling expertise ensure uniform results, critical for portion control and predictable margins.\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003eQuality with value: Smart Card Zero Unica allows operators to serve pizza and focaccia with authentic Italian character while controlling costs and maximising profitability.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003eFortified \u003cstrong\u003eWHEAT\u003c\/strong\u003e Flour [\u003cstrong\u003eWHEAT \u003c\/strong\u003eFlour,\u003cstrong\u003e WHEAT\u003c\/strong\u003e Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]\u003cbr\u003e\u003cbr\u003eMay contain Soy and Mustard.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c!-- more --\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Casillo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo La Pizza Unica Tipo \"0\" Pizza Flour - 12.5kg at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casillo","offers":[{"title":"12.5kg Bag","offer_id":56540399468930,"sku":"R2781P-2","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0445\/7814\/4409\/files\/casillo_zero_unica_pizza_flour.webp?v=1770656309"},{"product_id":"casillo-pizza-superiore-tipo-0-pizza-flour","title":"Casillo Pizza Superiore Tipo \"0\" Pizza Flour","description":"\u003cdiv\u003e\n\u003cp\u003ePizza Superiore is a super-premium flour designed for chefs who demand precision, consistency, and superior dough performance. Unlike traditional type ‘0’ flours, this \"Rough\" flour is milled with cutting-edge technology while keeping the freshly harvested wheat intact.\u003c\/p\u003e\n\u003cp\u003eDesigned for high hydration and long fermentation, Pizza Superiore delivers exceptional stability, ensuring a soft, yet never rubbery texture with a deep, authentic aroma.\u003c\/p\u003e\n\u003cp\u003eWith a W strength of 340, this flour offers extended stability (18 minutes) and optimal water absorption (60%), making it ideal for doughs that require time to develop structure and depth of flavour.\u003c\/p\u003e\n\u003cp\u003eProtein 13,5% s.s.\u003c\/p\u003e\n\u003cp\u003eW 340\u003c\/p\u003e\n\u003cp\u003eP\/L 0,55\u003c\/p\u003e\n\u003cp\u003eAbsorption 60%\u003c\/p\u003e\n\u003cp\u003eStability 18 min\u003c\/p\u003e\n\u003cp\u003eFN 300 s\u003c\/p\u003e\n\u003cp\u003eUnmatched Dough Stability – Reliable fermentation and elasticity for superior handling.\u003c\/p\u003e\n\u003cp\u003eRich, Natural Aroma – Retains the wheat germ for full-bodied flavor.\u003c\/p\u003e\n\u003cp\u003eHigh Absorption – Supports high hydration levels for airy, well-structured crusts.\u003c\/p\u003e\n\u003cp\u003eLong Fermentation Performance – Ideal for traditional pizza-making techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFortified \u003cstrong\u003eWHEAT\u003c\/strong\u003e flour (\u003cstrong\u003eWHEAT\u003c\/strong\u003e flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMay contain: Soy, Mustard.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c!-- more --\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Casillo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo Pizza Superiore Tipo \"0\" Pizza Flour at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casillo","offers":[{"title":"3kg Decanted Bag","offer_id":56457008054658,"sku":"R2797P-1","price":6.99,"currency_code":"GBP","in_stock":true},{"title":"25kg Branded Sack","offer_id":56457008087426,"sku":"R2797P-2","price":49.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0445\/7814\/4409\/files\/casillo_pizza_superiore.jpg?v=1773154313"},{"product_id":"casillo-semola-rimacinata-top","title":"Casillo Semola Rimacinata 'Top' (For Pizza \u0026 Bread)","description":"\u003cdiv\u003e\n\u003cp\u003eCasillo Semola Rimacinata 'Top' 25Kg is a superior flour crafted for pizzerias and bakeries aiming to recreate the authentic textures and flavours of Italy’s most cherished bakery items, including traditional southern pizzas, focaccias, and bread.\u003c\/p\u003e\n\u003cp\u003eKey Features Tailored for Pizzerias and Bakeries:\u003c\/p\u003e\n\u003cp\u003eAuthentic Italian Quality: Made from the finest European durum wheat, this flour is pivotal for producing Italian bakery items like pizzas and breads that boast the coveted crisp crust and airy, tender crumb.\u003c\/p\u003e\n\u003cp\u003ePerfect for Puglia Pizza and Artisan Breads: This flour's finely remilled texture and strong gluten content are ideal for creating the air pockets typical of southern Italian pizza crusts and artisan breads. Particularly effective for Puglia-style pizza, it delivers a slightly coarser texture that enhances the crunch, making it especially good for ‘opening the pizza' and stretching dough.\u003c\/p\u003e\n\u003cp\u003eBroad Baking Versatility: While exceptionally suited for traditional Puglia pizzas and bread, this flour's attributes also enhance a wide range of baked goods, from savoury focaccias to other regional specialities.\u003c\/p\u003e\n\u003cp\u003eTechnical Specifications for Optimal Baking Performance:\u003c\/p\u003e\n\u003cp\u003eProtein Content: 13% (dry basis)\u003c\/p\u003e\n\u003cp\u003eAbsorption: 80% \u003c\/p\u003e\n\u003cp\u003eStability: 5 minutes\u003c\/p\u003e\n\u003cp\u003eFalling Number: 420 seconds\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c!-- more --\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Casillo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eSince he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eFrom this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.\u003c\/span\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cbr data-v-dea092b6=\"\"\u003e\u003cspan\u003eAfter his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuy Casillo Semola Rimacinata 'Top' at Ratton Pantry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casillo","offers":[{"title":"3kg Decanted Bag","offer_id":56457131262338,"sku":"R2798P","price":5.99,"currency_code":"GBP","in_stock":true},{"title":"25kg Branded Sack","offer_id":56457131295106,"sku":"R2799P","price":37.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0445\/7814\/4409\/files\/casillo_semola_top.jpg?v=1773157869"}],"url":"https:\/\/www.rattonpantry.co.uk\/collections\/casillo\/flour-type_pizza.oembed","provider":"Ratton Pantry","version":"1.0","type":"link"}