Grassi

Pizza Flour

The pizza line consist of 4 types of conventional flour, whose main different feature is the rising time

Fast H6 rising time from 4 to 6 hours
Speedy H10 rising time from 8 to 10 hours
Midi H12 rising time from 8 to 12 hours
Slow H24 rising time from 18 to 24 hours (corresponding to the better known Manitoba flour)

And the organic ones:

Pizza Kamut
Pizza Farro
Pizza Kronos

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  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)


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