FLOUR MIX FOR PIZZA - CRUNCHY MOLINI AMBROSIO DOMENICO SRL

Hall 05 - Booth G 002

For those who are looking for the "CRUCH" in any types of pizza: Neapolitan, in peel and in pan pizza or in the Roman pinsa. It is a mixture of “Type 0” flour, re-milled semolina, rice flour and soy flour that manages to combine taste and crunchiness.

Exhibitor's contacts

MOLINI AMBROSIO DOMENICO SRL
Go to Exhibitor's profile


Address

TRAVERSA VARO 2 - 80053 CASTELLAMMARE DI STABIA - (NA) - ITALY


Phone

00390815391685


E-mail

pasquale@moliniambrosio.com


Exhibitors' Position

Hall 05 - Booth G 002



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