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MIXED FLOUR - LA PIZZA CRUNCHY MOLINI AMBROSIO DOMENICO SRL

Hall 06 - Booth H 057

For those who are looking
for the “CRUNCH” in any
types of pizza: in Neapolitan,
peel and pan pizza or in the
Roman pinsa. It is a mix of
“Type 0” flour, re-milled
semolina, rice flour, soy flour
and sourdough that guarantees
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

Web

http://www.moliniambrosio.com

Product categories

Flours Mixtures of Flour and Specialities (potato starch, corn starch)

Exhibitors' Position

Hall 06 - Booth H 057

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