
Molini Pizzuti Farina Pizza Vesuvio (Manitoba) Italian Flour Tipo "0" - 25kg
Soft wheat flour type “0”, for higher hydration dough that requires long rising period. The dough needs to rise between 24 and 72 hours, at a tempe...
View full detailsFlour is an essential item for any kitchen or pantry. Its use for baking bread, cakes, creating beautiful italian pizzas and pasta or even adding to sauces or frying delicious pancakes, makes flour one of the most versatile ingredients you can have available.
At Ratton Pantry we stock a wide variety of different flours from Strong White Bread flour, to wholemeal flour, Italian '00' flour, Self Raising and Plain flours to ancient grain Spelt, Rye and Khorasan flours.
Ratton Pantry also specialises in offering a selection of Organic Flour and Regenerative Flour, stocked for their eco credentials and good-for-the-planet growing methods and endorsed by strict certifications such as The Soil Association, OF&G Organic and the Organic Food Federation.
Stocking only the most premium brands available such as Matthews Cotswold, Wessex Mill, Marriage's and Stoate's, you know we select only the best flours on the market. Ratton Pantry also stocks a selection of premium Italian flours from some of the best Italian flour mills, including Caputo, Dallagiovanna and Molino Puzzuti.
Most recently, we've started to import the best French Flour available from Foricher. Providing flour for a wide range of applications, Foricher's T65 Baguette Flour, T45 Croissant & Brioche French Patisserie Flour, T150 Wholemeal Bread Flour and T130 French Rye Flour cover all of your french baking needs.
Buy flour online from Ratton Pantry.
Soft wheat flour type “0”, for higher hydration dough that requires long rising period. The dough needs to rise between 24 and 72 hours, at a tempe...
View full detailsSoft wheat flour Type “0”, developed by our technical staff according to feedbacks provided by local Italian Pizzaioli for medium-long rising perio...
View full detailsWheat flour type "00". Short rising period Flour for Pizza dough, ideal to make “true” traditional neapolitan pizza. The dough needs to rise betwe...
View full detailsSoft wheat flour type “0” for medium-short period dough, ideal to make a light and digestible pizza. The dough needs to rise between and hours 6 a...
View full detailsMolini Pizzuti Gourmet Pizza Line Red Bag PLATINUM is a type “0” flour ideal with medium/long leavening doughs. The pizza after cooking will have ...
View full detailsMolini Pizzuti Gourmet Pizza Line Blue Bag GOLD is a type “0” flour ideal with medium leavening doughs. The pizza after cooking will have a golden...
View full detailsMolini Pizzuti Italian Semola Rimacinata is a re-milled durum wheat semolina obtained from the milling of 100% Italian durum wheat. The fine grai...
View full detailsMolini Pizzuti Farina Macinata a Pietra is a Type “1” stone-milled flour ground from 100% Italian wheat. Low grinding temperatures preserve all nu...
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