Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) gluten free hot chocolate

hot chocolate

This flour was designed to prevent the dough from sticking and burning in the oven

featuring type 1 soft wheat flour made from partially sprouted wheat

as shown below

Making homemade pasta with Antimo Caputo 00 Pasta Fresca E Gnocchi will change what you think of pasta

Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) gluten free hot chocolateUncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flours since its inception in 1905. Epsilon is the "wheat of softness", specifically researched to create a dough that's very extensible, with a strong elastic gluten. This flour produces a soft crumb and a thin crispy crust, and is ideal for long leavening times: 48 72 h. It shines for use in contemporary pizza, Neapolitan pizza, pizza in pala