High protein flour adds punch to pizza

By Gill Hyslop contact

- Last updated on GMT

Eruostar's pizza flour. Pic: Eurostar Commodities
Eruostar's pizza flour. Pic: Eurostar Commodities

Related tags: Eurostar Commodities, Pizza, Gluten

Eurostar Commodities has developed a 13% protein pizza flour that it claims will consistently produce premium deep pan and thin crust pizza pies.

According to the company, the Della Terra pizza flour is milled from selected high protein wheats, which have a strong gluten.

Davide D’Auria, technical development manager at Eurostar Commodities, explained this means the flour absorbs more water than other flours available in this market, which in turn relates to higher quality and an increased yield.

“We recommend at least 600ml water for every kilo of Della Terra flour and this means more dough balls and more consistent high quality pizza.

Positive feedback

“We’ve also had positive feedback from early customers who tell us that Della Terra is easy to use, and also extremely versatile, perfect for making Italian Ciabatta and Focaccia breads as well.”

The flour was specially developed by the company’s Technical Development Team for the fast-paced QSR environment, as well as instore bakeries and delis.

“Absolutely delighted to bring to market Della Terra pizza flour that reliably over exceeds expectations creating a crispy and golden crust and an airy, soft base,” ​said Philip Bull, MD of Eurostar Commodities.

“This will really add value to the convenience market especially offering fantastic quality at a highly competitive price. We believe this will deliver stand-out pizza that consistently delivers great tasting results time after time.”

Yorkshire-based Eurostar supplies over 10,000 tons of product to the UK and Europe annually, including GMI Italian flours, gluten-free flours and a variety of sushi and long grain rice.

Related news

Follow us

Products

View more

Webinars