DOCSLIB.ORG

Farina Tipo “CERTOSA” 13 Flour Type “CERTOSA” Farina Tipo “VIOLA” 14 Flour Type “VIOLA”

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Farina Tipo “CERTOSA” 13 Flour Type “CERTOSA” Farina Tipo “VIOLA” 14 Flour Type “VIOLA” INDICE - INDEX ata nel 1889 dall’unione di 4 molini, la Molini Certosa S.p.a, ha sede a Certosa di Pavia. SEMOLA - SEMOLINA NL’azienda ha saputo coniugare al meglio tradizione ed innovazione. Semola rimacinata di grano duro 4 L’architettura esterna del sito di Certosa è stata rispettata e valorizzata nel tempo, tanto da diventare sito di interesse storico/industriale. Il cuore pulsante dell’azienda è invece sempre Remilled durum wheat Semolina aggiornato con le ultime tecnologie, mantenendo Molini Certosa proiettata nel futuro. Semola di grano duro 5 Negli anni 80 Molini Certosa entra a far parte del Gruppo Euricom. Questo ha permesso Durum wheat Semolina di acquisire una dimensione più internazionale. Grazie a queste possibilità, L’azienda è diventata fornitore di alcuni fra i maggiori produttori alimentari, nazionali ed europei. FARINA - FLOUR VISIONE Farina tipo “00” 6 “Ai Molini Certosa mettiamo le nostre abilità, la nostra dedizione e la nostra passione nella lavorazione delle farine. Bene essenziale nella storia dell’umanità”. Flour type “00” Farina essiccata 7 Dehydrated fl our Farina per prodotti da forno 8 Cake fl our Farina tipo “R” 9 orn in 1889 from the joining - merging of 4 mills. Molini certosa SPA is situated in Certosa Flour type “R” Bdi Pavia. The company has been able to combine at its best, tradition and innovation. Over time, Farina tipo “VERDE” 10 the mill’s external architecture was respected and promoted, becoming a site of industrial Flour type “VERDE” and historical interest. The company’s heart is however always updated with the latest technologies, keeping Molini Certosa projected into the future. In the 80s Molini Certosa became part of the Euricom Group. Molini Certosa took advantage FARINA DI FORZA - STRONG WHEAT FLOUR from the group’s international experience, becoming supplier of some major food industries. Farina speciale per pizza 11 Special fl our for pizza VISION Farina tipo “ARANCIO” 12 “We devote our abilities and our passion in the production of our flour, which for us is an essential good I the human history” Flour type “ARANCIO” Farina tipo “CERTOSA” 13 Flour type “CERTOSA” Farina tipo “VIOLA” 14 Flour type “VIOLA” 2 tel. +39 0382 93.60.11 | [email protected] | www.molinicertosa.it 3 SEMOLA - SEMOLINA SEMOLA RIMACINATA DI GRANO DURO SEMOLA DI GRANO DURO REMILLED DURUM WHEAT SEMOLINA DURUM WHEAT SEMOLINA La sua granulometria la rende particolarmente adatta alla panifi cazione artigianale, Per la sua granulometria uniforme è particolarmente indicata per la preparazione alla preparazione di pani particolari ed elaborati. di pasta fresca o secca. Its granulometry make it perfect for hand kneading and for special recipes. Its consistent granulometry make it suitable for pasta making, dried or fresh. IDEALE PER / IDEAL FORR CONFEZIONAMENTOCONFEZIONAMENTO / PACKAGINGPACKAGING IDEALEID LE PER / IDEAL FOR FOR CONFEZIONAMENTOCONFEZIONAMENTTO / PACKAGINGPACKAGING Pane lavorato tipo pan bauletto, bocconcini did 5 kg,kg, 25 kg,kg, 5500 kg PastaPasts a fresca,frescaa pasta secca. 5 kg, 25 kg, 50 kg grano duro, pane rustico tipo pugliese, pane arabo. o consegnatiti ssfusifuf sis iinn cicisternesttere nee iindustriali.nddustriai lil . FreshFresh andand driedd pasta. o consegnati sfusi in cisternee iindustriali.ndustriali. Bread like pan bauletto, bocconcini and pugliese. Format 5 kg, 25 kg, 50 kg Format 5 kg, 25 kg, 50 kg or delivered in bulk into industrial tanks. or delivered in bulk into industrialstrir al ttanks.ana kss. 4 tel. +39 0382 93.60.11 | [email protected] | www.molinicertosa.it 5 FARINA - FLOUR FARINA TIPO “00” FARINA ESSICCATA FLOUR TYPE “00” DRIED FLOUR Farina adatta al consumo domestico, ideale per tutte le preparazioni. Farina di media forza che, mediante trattamento termico, viene portata ad un grado All-purpose fl our. di umidità più basso in modo da renderla adatta come supporto alla preparazione di mix con ingredienti diversi. Medium strength fl our. Heat treatment gave the product very low humidity level, suitable for recipes with several ingredients. IDEALE PER / IDEAL FOR CONFEZIONAMENTO / PACKAGING IDEALE PER / IDEAL FORR CONFEZIONAMENTO / PACKAGINGPACKAGING Pasta sfoglia, frolle, biscotti, besciamella, 1 kg, 5 kg, 25 kg, 50 kg Mix e miglioratori per la panifi cazione e la 5 kg,kg, 255 kg,kg, 5050 kg pastella per fritture e creme. o consegnati sfusi in cisterne industriali. pasticceria . o consegnaticoc nsn eggnati ssfusifusi iinn cicisternesterrne iindustriali.ndustriali. Creams, cookies, batter for deep frying, puff pastry, Format 5 kg, 25 kg, 50 kg Mix and improvers for bakery and pastry. Format 5 kg, 25 kg, 50 kg béchamel. or delivered in bulk into industrial tanks. or delivered in bulk into industrial tanks. 6 tel. +39 0382 93.60.11 | [email protected] | www.molinicertosa.it 7 FARINA - FLOUR FARINA PER PRODOTTI DA FORNO FARINA TIPO “R” CAKE FLOUR FLOUR TYPE “R” Farina rinforzata utilizzata nella lavorazione di impasti per panifi cazione con Farina adatta alla preparazione di prodotti da forno sia di tipo industriale che metodo diretto, per lavorazionicon tempi di lievitazione relativamente brevi o artigianale. come farina da taglio nella correzione di farine di forza. Flour suitable for industrial or homemade bakery products. Reinforced fl our used in straight dough (direct method). Suitable for recipes that requires a shorter rise. It could also be used as blending with strong fl our. Indice di forza Indice di forza W index W index W 130 W 230 IDEALE PER / IDEAL FOR CONFEZIONAMENTO / PACKAGING IDEALE PER / IDEAL FOR CONFEZIONAMENTO / PACKAGING Biscotti secchi, frolle, pan di spagna e affi ni. 5 kg, 25 kg, 50 kg Pane toscano, foglione, coppia ferrarese, miccone 5 kg, 25 kg, 50 kg Biscuits, sponge-cake, short crust pastry. o consegnati sfusi in cisterne industriali. e treccia. o consegnati sfusi in cisterne industriali. Format 5 kg, 25 kg, 50 kg Toscano, coppia francese, miccone and treccia. Format 5 kg, 25 kg, 50 kg or delivered in bulk into industrial tanks. or delivered in bulk into industrial tanks. 8 tel. +39 0382 93.60.11 | [email protected] | www.molinicertosa.it 9 FARINA - FLOUR FARINA DI FORZA - STRONG WHEAT FLOUR FARINA TIPO “VERDE” FARINA SPECIALE PER PIZZA FLOUR TYPE “VERDE” SPECIAL FLOUR PIZZA COTTA IN FORNO A LEGNA / COTTA IN FORNO ELETTRICO Farina particolarmente adatta per impasti diretti o da taglio per farine forti, può Farine di elevata qualità ed elasticità, per impasti di buona tenuta morbidi ed essere utilizzata per la produzione di maggiolini, baguettes, biove, pane a pasta estensibili per essere manipolati con facilità e ad arte. dura. FIRED IN WOOD OVEN / FIRED IN ELETRIC OVEN Flour recommended for straight dough. Suitable also as blending with strong fl our. Its high quality and elasticity help to get good hydration dough, light and stretchy. Perfect for all “maestri pizzaioli”. FORNO A LEGNA WOOD OVEN Indice di forza W index FORNO ELETTRICO Indice di forza ELETRIC OVEN W index Indice di forza W 320 W index W 280 W 280 IDEALE PER / IDEAL FOR CONFEZIONAMENTO / PACKAGING IDEALEDEALE PER / IDEALIDEAL FORFOR IDEALE PER / IDEAL FOR Pane a pasta dura, baguette, maggiolini, pan 5 kg, 25 kg, 50 kg Pizza, focacce e prodotti similari. Pizza e focacce in teglia, croccanti fuori e soffi ci bauletto artigianale e fi lon. o consegnati sfusi in cisterne industriali. Pizza or focaccia. all’interno. Bread of dough hard , baguette , maggiolini , pan Format 5 kg, 25 kg, 50kg Pizza or focaccia, crispy outside and fl uff y inside. bauletto and fi lone. or delivered in bulk into industrial tanks. CONFEZIONAMENTO / PACKAGING 5 kg, 25 kg, 50 kg o consegnati sfusi in cisterne industriali. Format 5 kg, 25 kg, 50 kg or delivered in bulk into industrial tanks. 10 tel. +39 0382 93.60.11 | [email protected] | www.molinicertosa.it 11 FARINA DI FORZA - STRONG WHEAT FLOUR FARINA TIPO “ARANCIO” FARINA TIPO “CERTOSA” FLOUR TYPE “ARANCIO” FLOUR TYPE “CERTOSA” Farina di media forza caratterizzata da un buon equilibrio tra tenacità ed estensibilità. Può essere usata nella panifi cazione corrente e per la produzione di panelavorato. Farina di forza adatta per l’uso in processi con tempi di lievitazione minori/uguali a 24 ore. Si distingue per un ottimo equilibrio tra tenacità ed estensibilità. Average strength fl our with good balance between tenacity and extensibility. Suitable for long rise. Flour of strength suitable for long rise recipes that require less than 24 hours rising. Good balance between tenacity and extensibility. Indice di forza Indice di forza W index W index W 300 W 350 IDEALE PER / IDEAL FOR CONFEZIONAMENTO / PACKAGING IDEALE PER / IDEAL FOR CONFEZIONAMENTO / PACKAGING Ciabatta, bocconcino, rosetta e quadruccia. 5 kg, 25 kg, 50 kg Pane tipo rosette, quadruccia 5 kg, 25 kg, 50 kg Ciabatta, bocconcino, rosetta and quadruccia. o consegnati sfusi in cisterne industriali. Ciabatta, bocconcino, rosetta and quadruccia. o consegnati sfusi in cisterne industriali. Format 5 kg, 25 kg, 50 kg or delivered in bulk into Format 5 kg, 25 kg, 50 kg industrial tanks. or delivered in bulk into industrial tanks 12 tel. +39 0382 93.60.11 | [email protected] | www.molinicertosa.it 13 FARINA DI FORZA - STRONG WHEAT FLOUR FARINA TIPO “VIOLA” NOTE FLOUR TYPE “VIOLA” NOTES Farina di forza adatta per tempi di lievitazione di 24 ore ed oltre, con una capacità di assorbimento superiore alla media,è quindi ideale, oltre che per “biga”, per cicli di lavorazione particolarmente lunghi e/o con formulazioni ricche di grassi e/o inerti che richiedano un’elevata tenuta in lievitazione. Può quindi essere impiegata per la produzione di diverse qualità di pane. Data la particolare forza della farina, può essere utilizzata come ingrediente correttivo per farine deboli di cui ne migliora le caratteristiche. Flour of strength suitable for long rise recipes that require more than 24 hours rising. Is water absorption higher than the average, make it perfect for recipes riches in fat.
Load more

Recommended publications
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.
    [Show full text]
  • Filone, 50 Years of a Sweet Family Tradition
    Press release - June 2019 2019 WINTER CATALOG – What’s new Filone, 50 years of a sweet family tradition THE HISTORY - FROM PAPÀ ALESSANDRO’S HANDS Filone is one of the baked goods that the second generation of the Loison family came up with. In 1969, papà Alessandro and mamma Bruna opened their own business and continued the family’s baking tradition initiated by grandfather Tranquillo. Back then, this simple, soft leavened cake was called Panfrutto and featured candied fruit and raisins, with an almond glaze finish. After retrieving papà Alessandro’s old recipes, Dario and Sonia Loison are now proud to share their interpretation of the original leavened fruit cake, which is sure to meet the taste of modern-day palates. THE PRODUCT – 4 RECIPES NATURALLY RISING TO NEW HEIGHTS Filone has been a staple of the Loison’s range of products available all year long. To bring this naturally leavened fruit cake to new heights, Loison created four different recipes. The classic Filone Frutta variety features almonds, raisins, candied orange peel, with a crunchy almond glaze finish. Next is the Filone Uva, only with raisins, and very similar to a soft Panettone. The Filone Cioccolato is dotted with dark chocolate morsels and covered with cocoa hazelnut icing. Finally, the Filone Pere Spezie offers a scrumptious blend of semi-candied bits of pear, skillfully blended with a mix of choice spices. THE PACKAGING – A NEW LOOK IN HONOR OF THE RECIPE’S 50TH ANNIVERSARY The newly designed packaging of the Loison’s line of Filone features subtle tones that give the carton a romantic look.
    [Show full text]
  • Why Serious Bakers Have Mother Issues Andrea Strong
    Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise.
    [Show full text]
  • Download a PDF of the Missoula Dining
    EAT LIKE A LOCAL Missoula Dining Guide 2021 WE SLOW DOWN AND SAVOR EVERY BITE Where “farm-to-table” is a quicker commute than you might think, and “local” is a given on most menus. This place is Missoula, Montana, and our dining (and drinking) scene DOUBLE FRONT CHICKEN is deliciously unexpected. From downtown distilleries, to midtown mainstays, to traveling food trucks and more, we’ve got something for any occasion and every palate. Bottom line: It’s easy to eat well in Missoula. Culinary tourists can sample new cuisines at every meal and large groups enjoy bus-friendly restaurants as they pass through. We order cocktails and fresh oysters GILD with riverfront views, and sip local brews as we watch live music. Dining in Missoula is an experience in and of itself, and it’s about time you tried it. Missoula’s dining scene is always evolving—find the latest information on restaurants, bars, breweries and more by visiting our website. PLONK 2 2021 MISSOULA DINING GUIDE // DESTINATIONMISSOULA.ORG INSIDE 4 BETTER TOGETHER 6 BIGA PIZZA 8 M-80 CHICKEN 10 MADE IN MISSOULA: ARTHUR WAYNE HOT SAUCE 11 MISSOULA RESTAURANTS 24 FOOD TRUCKS 26 PICNIC LIKE A LOCAL Published by: Destination Missoula Visitor Information Center 101 E. Main St. | Missoula, Montana 406.532.3250 | 800.526.3465 [email protected] destinationmissoula.org #Missoula #VisitMissoula 2021’S HAPPIEST #TheresThisPlace #MissoulaEats CITIES IN AMERICA: Mailing address: MISSOULA, MONTANA 140 N. Higgins Ave., Suite 202 Missoula, Montana 59802 WalletHub 1889 PHOTOS BY TAYLAR ROBBINS 2021 MISSOULA DINING GUIDE // DESTINATIONMISSOULA.ORG 3 BETTER TOGETHER IN MISSOULA Don’t make the mistake of sticking to one restaurant during your visit—Missoula’s local food, brews and other beverages taste even better when paired together with a side of fresh air.
    [Show full text]
  • Allergen Information
    Last update on 2021/09/22 Allergen Information ●This information is kept updated. Check the date of the last update. ●Manufacturing plants and stores handle various kinds of ingredients, including some allergen-containing ones, which are used in different products. So, there is a risk that an allergen-containing ingredient could come into contact with or get mixed into the product by accident at the plant or the store. ●Each person has a different sensitivity to allergens. We recommend that you consult with a medical expert before you make a decision on the purchase or consumption of an allergen-containing product. ●Under the Japanese Food Labeling Act, the term, "fish and shellfish", can be used only when it's impossible to identify the types of fish and/or shellfish that could be contained in the ingredients of hydrolized protein, fish sauce, fish sauce powder, fish meat paste, fish oil and seafood extract. ●Our information on food allergy includes 7 specified ingredients we're obliged under the Food Labeling Act to include in the label, 21 items equivalent to the specified ingredients which the act recommends to be included in the label, and fish and shellfish. It could take more time to answer your questions about other allergens than the aforementioned 28 items. ―：Not used as an ingredient (*Please note the ingredients may come in contract with or get mixed into the product by accident at the factory or the store.) 7 specified ingredients 21 items equivalent to specified ingredients m h s oo i r t m f t e h t l a ll t a i s a y t e e e n e
    [Show full text]
  • Concept and Design by LÉKUÉ OPPSKRIFTER RESEPTEJÄ
    1 OPPSKRIFTER RESEPTEJÄ Concept and design by LÉKUÉ 2 ESP 4 · 7 6 TRADICIONALES RECETAS DE PAN ENG 8 · 11 6 TRADITIONAL BREAD RECIPES FR 12 · 15 6 RECETTES TRADITIONNELLES DE PAIN PT 16 · 19 6 RECEITAS TRADICIONAIS DE PÃO IT 20 · 23 6 TRADIZIONALI RICETTE PER FARE IL PANE DE 24 · 27 6 TRADITIONELLE BROTREZEPTE NL 28 · 31 6 TRADITIONELE BROODRECEPTEN RUS 32 · 35 NOR 36 · 39 6 TRADISJONELLE BRØDOPPSKRIFTER FI 40 · 43 6 PERINTEISTÄ LEIPÄRESEPTIÄ 4 5 ESP Con la PANERA ¡pesa, amasa y hornea en un MODO DE EMPLEO PAN DE 6 GRANOS PAN DE BRIOCHE solo recipiente! Gracias a su versatilidad podrás realizar todo el proceso tradicional para hacer INGREDIENTES INGREDIENTES pan en un único utensilio de una forma más lim- 250 g de harina de trigo · 165 ml de agua · 6 g de 250 g de harina · 100 ml de agua · 8 g de levadu- pia, ahorrando tiempo y espacio. Su diseño en sal · 5 g de levadura fresca ó 2 g de levadura en ra fresca ó 4 g de levadura en polvo para pan · 20 polvo para pan · 10 g de sésamo en grano · 10 g g de azúcar · 64 ml de leche · 43 g de mantequilla forma de cuenco parcialmente cerrado permite 1 2 3 que el vapor circule en su interior aportando hu- de linaza oscura en grano · 10 g de pipas de girasol a temperatura ambiente · 1 huevo · 5 g de sal · 10 g de mijo en grano · 5 g de semilla de amapola medad a la masa y evitando que el pan se seque.
    [Show full text]
  • Bakery & Breads Directory
    BAKERY & BREADS DIRECTORY Bakery Breads 2018 - Cover.indd 2 01/10/2018 16:16 WELCOME to the Bakery & Breads Directory Published October 2018 Prices in this brochure correct at time of printing. Subject to market price changes. Confirm current price at time of dispatch. Bakery Breads 2018 - Inside Cover.indd 1 03/10/2018 11:06 Let us INSPIRE YOU Want to develop your menus to offer your customers more? Come and explore the Total Foodservice range as we cook up some of our most relevant product lines for your business and present them in new and innovative ways. Our aim is to send you away with a little seed of inspiration for you to turn into your own menu masterpiece. You can even get hands on and trial the products for yourself in our kitchen, or simply sit back and let us do the work while you have a team meeting with your chefs and managers in our presentation and meeting rooms. OUR FACILITIES Our Clitheroe Depot has a fully fitted kitchen which is light and spacious with a homely feel, giving you and your team plenty of room to experiment with the food. Or sit back and let us demonstrate for you in our adjacent presentation room with viewing/serving window – comfortable for 8 people and opens up to accommodate 16. At our Huddersfield Depot we have a newly fitted training & demonstration kitchen. Join us and let us demonstrate our products and inspire you with new ideas for your menus. We also have a full Barista set up with a cosy space for you to sit and relax.
    [Show full text]
  • Wholesale Miami
    W h o l e s a l e Miami office: (305) 751-1144 M i a m i [email protected] Sullivanstreetbakery.com/Miami Old world, Italian inspired, hearth baked bread Mixed from scratch, shaped by hand, locally baked in Miami Clean label (no preservatives) STIRATO PUGLIESE SESAMO Long, baguette-shaped loaf with a light Oval loaf with a chestnut-colored crust Chestnut-colored crust, abundantly brown crust and open, irregular crumb and open, irregular crumb structure. coated with unhulled sesame seeds; structure. Slightly sour, nutty aftertaste. Slightly sour, caramel essence. open, irregular crumb. Slightly sour, caramel essence. Lg 16.5" x 7.5" x 4" (960g/ 34oz.) 24" x 2.75" x 1.75" (320g/ 11oz.) Sm 13" x 5" x 3.5" (480g/ 16oz.) 13" x 5" x 3.5" (480g/ 16oz.) FILONE TRUCCIONE SARE MULTIGRANI Our house specialty- rustic sourdough A signature blend of sunflower Large dark baked loaf, generously loaf, dark crust, whole wheat flour, seeds, unhulled sesame, pumpkin, coated with wheat bran; open, irregular irregular crumb structure. Excellent flax, millet, and oats combined with crumb, waxy interior. Mature table bread, open faced sandwiches, whole wheat flour and dark honey fermentation, nutty and sour flavor, and toast. Long shelf-life. creates a hearty, nutritious loaf. slightly bitter. Filone 24" x 5" x 3.5" (960g/ 34oz.) Lg 17" x 7" x 3.5" (970g/ 34oz.) Lg 17" x 7" x 3.5" (1120g/ 39oz.) Commune 15" x 5" x 3.5" (450g/ 16oz.) Sm 13" x 5" x 3" (485g/ 17oz.) Sm 13" x 5" x 3" (560g/ 19oz.) NORTH CIABATTA CRUCCOLO PULLMAN White Sourdough; Sare Wheat; Multigrani Large light baked loaf; open, irregular Rustic and unique, Utilizing our signature doughs, baked in a square crumb, waxy interior.
    [Show full text]
  • Catalogo UNICO .Cdr
    ® ® ALTAMURA ALTAMURA NOVOFORNO brand of: ITALIA SRL Via del Melograno, 24 70022 Altamura (Ba) - Italy Tel +39 080.2143048 F ax +39 080.2220762 www.novoforno.com [email protected] thethe ItalianItalian arartt ofof bakingbaking goodnessgoodness Perché scegliere i prodotti NOVOFORNO Why Choose NOVOFORNO Products Il nostro punto di forza e che da generazioni abbiamo la Passione, Acqua e Farina conoscenza delle materie prime come la semola rimacinata di grano duro e nella trasformazione della stessa, maturata sono gli ingredienti fondamentali dei nostri prodotti. Laboriose mani in oltre 100 anni di esperienza nell’arte di panificazione e dei prodotti da forno arrotondano e stendono la pasta fino a formare la forma inconfondibile delle basi pizze, focacce, pucce, pane, taralli, biscotti, ecc. Our advantage is that for generations, we have the knowledge of raw materials such as the remilled durum Nei nostri impasti è immancabile la semola rimacinata di grano duro, wheat semolina and its process, matured in more than oggi tanto ricercata da diventare il nostro marchio di qualità. 100 years of experience in the art of bakery and baked goods. I Prodotti NOVOFORNO nascono ancora oggi secondo le antiche ricette e le regole di una volta: materie prime uniche di assoluta qualità, lenta Le nostre produzioni sono realizzate in un lievitazione con lievito madre e lavorazione artigianale. territorio come la Puglia, terra dei migliori grani e in special modo Altamura patria dei NOVOFORNO con i suoi marchi è considerata oggi una della più migliori prodotti da forno e del famoso importanti realtà nel comparto dei prodotti tipici da forno; vanta un pane di Altamura Dop.
    [Show full text]
  • Pesto Caprese Half 5.50 / Full 8.25 Tomatoes, Basil
    Pesto Caprese half 5.50 / full 8.25 tomatoes, basil, fresh mozzarella, olives, & red wine vinaigrette Bruschetta half 3.50 / full 4.50 grilled ciabatta, tomatoes, basil, & garlic with goat cheese add 1.50 Steamed Mussels half 7.25 / full 10.25 with garlic, fresh herbs, white wine, & grilled ciabatta toast Scampi half 6.95 / full 9.95 shrimp, lemon, garlic, light butter, white wine, tomatoes & grilled ciabatta toast Spinaci 4.75 sautéed spinach, garlic, raisins, & pine nuts Calamari 6.25 grilled calamari with olive tapanade on grilled herb gread Ravioli di Zucca 5.75 butternut squash ravioli, sage, & brown butter Polenta y Verdura 5.75 crispy polenta with sautéed mushrooms, tomatoes and crumbled goat cheese Antipasti Platter 11.95 a combination of our favorite appetizers: Pesto caprese (3), half order Bruschetta & Calamari Soup of the Day 4.50 Caesar Salad half 4.50 / full 6.75 crispy romaine, garlic croutons & imported parmesan with grilled chicken add 2.00 Chopped Romaine Salad 9.75 chicken, pancetta (Italian bacon), crispy romaine, tomatoes, & gorgonzola vinaigrette Mixed Green half 4.50 / full 6.75 organic mixed greens, gorgonzola, carrots, & balsamic vinaigrette Warm Seafood Salad 9.95 organic mixed greens, salmon, prawns, calamari, mussels, potatoes, & dijon vinaigrette Beet Salad 8.75 organic mixed greens, roasted beets, goat cheese, pine nuts, & red wine vinaigrette Spinach Salad 9.25 baby spinach, pancetta (Italian bacon), caramelized onions, toasted pine nuts, goat cheese, & balsamic vinaigrette Niciose Salad 9.50 albacore tuna,
    [Show full text]
  • TWO Or THREE COURSE PLATED LUNCH PRIMI CAESAR Crisp Romaine, Focaccia Crisps, Creamy Anchovy Dressing, Shaved Grana Padano
    TWO or THREE COURSE PLATED LUNCH PRIMI CAESAR crisp romaine, focaccia crisps, creamy anchovy dressing, shaved grana padano MINESTRONE classic Italian vegetable soup with herb-roasted chicken, spinach, plum tomatoes, herbs BRUSCHETTA oak-fired toasted focaccia, plum tomatoes, fresh mozzarella, basil, balsamic vinaigrette SECONDI choose 4 POLLO SANDWICH grilled chicken, basil pesto, tomatoes, fresh mozzarella, iggy’s ciabatta, hand cut fries PORTABELLA SANDWICH grilled portabella, tomato, fresh mozzarella, pesto, arugula, iggy’s ciabatta, hand cut fries PENNE ALL’ARRABBIATA CON GAMBERI browned garlic, extra virgin olive oil, white wine, spicy pomodoro sauce, grilled white shrimp CAVATAPPI AFFUMICATI garlic, roasted eggplant, marinated roma tomatoes, smoked mozzarella, pecorino romano POLLO PICCATA pan-sauteed chicken, lemon, caper, white wine butter sauce, asparagus risotto SALMONE ALL GRIGLIA herb and mustard crusted salmon, butternut squash, fingerling potatoes, buttered leeks, pancetta FILETTO grilled 5oz filet, roasted vegetables, herb-roasted potatoes, balsamic vinegar demi-glace [ DOLCI choose 2 CHOCOLATE MOUSSE CAKE chocolate sponge cake, silky chocolate mousse, macerated berries LIMONCELLO MASCARPONE CAKE sicilian lemon infused sponge cake, italian mascarpone creme TOASTED ALMOND CREAM CAKE layered amaretto sponge cake, mascarpone creme, amaretti cookies, almonds PROFITEROLES hosemade profiteroles, vanilla gelato, chocolate sauce LUNCH BUFFET served with freshly made focaccia bread CAESAR crisp romaine, focaccia crisps, creamy anchovy
    [Show full text]
  • Bread Must Be Made with Poolish, Biga
    Apply for our Professional Training Program by May 3! May by Program Training Professional our for Apply Happy Spring from SFBI ... ... SFBI from Spring Happy What’s Rising● San Francisco Baking Institute Newsletter Spring 2006 preferments: are they over-rated? by Thom Leonard, WheatFields Bakery and Café South San Francisco, CA 94080 CA Francisco, San South read made with “straight” dough is getting an 480 Grandview Drive Grandview 480 undeserved bad rap. To be considered “artisanal” it San Francisco Baking Institute Baking Francisco San seems that a bread must be made with poolish, biga, liquid levain, dough levain, rye sour, pate fermente Permit No. 855 No. Permit Bor even some combination of two or more of these. I’ve seen some (deservedly) prize-winning bread formulas San Francisco, CA Francisco, San with as many as three different preferments. PAID U.S. POSTAGE U.S. I won’t argue that a good baker can’t make great bread by PRSRT STD PRSRT utilizing yeast preferments or levain. Indeed, I believe these are essential tools to have in your box. What I will argue is Pugliese Loaf that a skilled baker can bake equally good bread using methode directe—as with preferments—and that an understanding of how to make good breads with straight dough is an equally valuable tool to carry. There are times when it is essential to An understanding of how to make be able to convert a bread you normally make with poolish San Francisco Baking Institute or biga to straight dough. good breads with straight dough is a valuable tool to carry.
    [Show full text]