Maiora, Vera and Core are flours created to make three very specific products: puff and leavened pastry managed with the use of the cold-process techique, the true Neapolitan pizza and the Roman-style pizza in pala (Traditional pizza cooked on a peel) and in teglia (Traditional pizza cooked in a pan).
The new ally for the freezing technique system
MAIORA is the TYPE 0 flour dedicated to freezing processing and conservation, accurately created to obtain excellent results when working with sourdough and preferments, ideal for the preparation of puff and leavened pastry, managed with the use of the cold-process technique. The selected wheat germ brings exceptional extensibility to the dough, ensuring resistance and stability also for highly hydrated doughs with long leavening time.
Soft wheat flour type 0 with selected soft wheat germ
- Perfect for freezing processing
- Ideal for viennoiserie and leavened doughs
- High performance during long leavening time
- Exceptional extensibility of the dough
- Conservation in the freezer up to 30 days
Maiora is the flour that allows you to organize the work of the laboratory in a rational and efficient way: it is designed and tested for processing and the conservation at -18°C of viennoiserie, both to be leavened and oven-ready, ensuring the development and structure of the layering.
Its characteristics also make it ideal for preparing sourdough bakery products with high hydration and cold fermentation process, “ciabatta” style bread and pizza “in teglia”.Discover its features
The flour for Neapolitan pizza has a new name
VERA is the flour for Neapolitan pizza developed by Bongiovanni in collaboration with the best Neapolitan pizza masters, custodians of an ancient art recognised as a world heritage by UNESCO.
00 flour for Neapolitan pizza
- Smooth and homogeneous dough
- Exceptional leavening resistance
- Optimal development of the crust during baking
- Easy to roll out and bake "Neapolitan style"
- Bakes quickly making it light and digestible
We wanted to celebrate the tradition and true passion of the pizza makers of Naples and of the whole world with a special flour dedicated to them, approved by the Verace Pizza Napoletana Association and ready to amaze.
Vera was a star at the 2019 Verace Pizza Napoletana Olympics.Discover its features
Er core nun se sbaja
CORE is the new TYPE 1 flour dedicated to Roman-style pizza in pala and in teglia, enriched with selected wheat germ and perfect for high, light and dimpled pizzas. Our tribute to the food culture of the Eternal City.
Type 1 flour for Roman-style pizza in pala
- Type 1 flour, therefore rich in fibre
- Contains wheat germ
- High hydration capacity
- Excellent elasticity
- Perfect resistance during rising
- Easy to roll out and handle
Created and tested to achieve amazing results in stable, easy-to-handle high-hydration doughs, CORE is perfect for direct leavening as well as for use with pre-baking agents or sourdough starter.
It allows you to work with direct baking as well as with pre-cooking and regeneration, with or without blast chilling, while maintaining the characteristics of the finished product.Discover its features