{"title":"Pizza Flour","description":"","products":[{"product_id":"polselli-voila-spolvero-00-flour-working-table-flour","title":"Polselli Voila’ Spolvero \"00\" Flour – Working Table Flour, 5 kg (11 lb)","description":"\u003ch2\u003ePolselli Voila’ Spolvero 00 Bench Flour for Dusting (Bench\/Dusting Flour) – 5 kg (11 lb)\u003c\/h2\u003e \u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled 00 bench flour fits both weeknight home baking and high-volume dough programs workflows.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eDusting pizza peels for clean launches\u003c\/li\u003e   \u003cli\u003eBench flour for shaping and stretching dough\u003c\/li\u003e   \u003cli\u003ePreventing sticking during proofing and portioning\u003c\/li\u003e   \u003cli\u003eFlouring dough balls and work surfaces in pizzerias\u003c\/li\u003e   \u003cli\u003eLight dusting for fresh pasta work\u003c\/li\u003e   \u003cli\u003eHigh-volume stations that need consistent dusting\u003c\/li\u003e \u003c\/ul\u003e   \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eGrind:\u003c\/strong\u003e 00-style fine milling for smooth dough handling and clean stretching.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e   \u003cli\u003eA practical choice for both small-batch home dough and production lines.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 5 kg (11 lb)\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat does “00” mean?\u003c\/h3\u003e\u003cp\u003e“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eFermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.\u003c\/p\u003e \u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e \u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for dusting pizza peels, bench flouring, shaping dough, stretching dough, pasta work, and high-volume pizzeria stations.\u003c\/p\u003e  \u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e \u003cp\u003eYes. 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It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr\u003eThis flour is well-suited to 24–26h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for long-fermentation pizza, sourdough, high-hydration breads, ciabatta, and artisan baking.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr\u003eYes. 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It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr\u003eThis flour is well-suited to 16–18h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for long-fermentation Neapolitan pizza, cold-fermented pizza dough, ciabatta, rustic rolls, high-hydration doughs, and biga-based dough programs.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e  \u003cbr\u003e  \u003c\/section\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077212217514,"sku":"80520","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/PolselliVIvaceFlourMain.png?v=1787068972"},{"product_id":"polselli-classica-tipo-00-pizza-flour-neapolitan-2-2lbs","title":"Polselli, Classica Tipo 00 Pizza Flour, Neapolitan, 2.2 lb (1kg)","description":"\u003ch2\u003ePolselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 2.2 lb (1kg)\u003c\/h2\u003e \u003cp\u003eBring Italian milling performance to your dough with this Italian 00 flour, made for weeknight home baking and busy restaurant prep lines.\u003c\/p\u003e \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eNeapolitan-style pizza dough (home ovens or high-heat pizza ovens)\u003c\/li\u003e \u003cli\u003eFocaccia and pan pizza\u003c\/li\u003e \u003cli\u003eCalzones and stromboli\u003c\/li\u003e \u003cli\u003eBiga or poolish pizza dough builds\u003c\/li\u003e \u003cli\u003eSandwich rolls and everyday hearth loaves\u003c\/li\u003e \u003cli\u003eDough balls for service lines and catering prep\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eW Index:\u003c\/strong\u003e W 270 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 12% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 8–10h — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e \u003cli\u003eA practical choice for both small-batch home dough and production lines.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 2.2 lb (1kg)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 12%\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eW index:\u003c\/strong\u003e 270\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 8–10h\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eFAQ\u003c\/h2\u003e \u003csection\u003e  \u003cp\u003e\u003cstrong\u003eWhat does “00” mean?\u003c\/strong\u003e\u003cbr\u003e“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr\u003eThis flour is well-suited to 8–10h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for Neapolitan-style pizza, focaccia, calzones, stromboli, and everyday baking.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, and foodservice kitchens.\u003c\/p\u003e  \u003cbr\u003e  \u003c\/section\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077212250282,"sku":"R80610","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_Listings_4.jpg?v=1787068973"},{"product_id":"polselli-classica-tipo-00-pizza-flour-neapolitan-11-lbs","title":"Polselli Classica Tipo 00 Pizza Flour, Authentic Neapolitan Pizza Flour, 5 kg (11 lb)","description":"\u003ch2\u003ePolselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 5 kg (11 lb)\u003c\/h2\u003e \u003cp\u003eMilled in Italy for dependable handling, this Italian 00 flour is built for weeknight home baking and high-volume dough programs.\u003c\/p\u003e \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eNeapolitan-style pizza dough (home ovens or high-heat pizza ovens)\u003c\/li\u003e \u003cli\u003eFocaccia and pan pizza\u003c\/li\u003e \u003cli\u003eCalzones and stromboli\u003c\/li\u003e \u003cli\u003eBiga or poolish pizza dough builds\u003c\/li\u003e \u003cli\u003eSandwich rolls and everyday hearth loaves\u003c\/li\u003e \u003cli\u003eDough balls for service lines and catering prep\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eW Index:\u003c\/strong\u003e W 270 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 12% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 8–10h — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e \u003cli\u003eA practical choice for both small-batch home dough and production lines.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 5 kg (11 lb)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 12%\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eW index:\u003c\/strong\u003e 270\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 8–10h\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eFAQ\u003c\/h2\u003e \u003cp\u003e\u003cstrong\u003eWhat does “00” mean?\u003c\/strong\u003e\u003cbr\u003e“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr\u003eThis flour is well-suited to 8–10h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for Neapolitan-style pizza, focaccia, calzones, stromboli, sandwich rolls, hearth loaves, and production dough programs.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077212283050,"sku":"80510","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/POLSELLICLASSICA5KGMAIN.png?v=1787068975"},{"product_id":"polselli-00-pizza-flour-super-55lbs","title":"Polselli, Super Tipo 00 Pizza Flour, 55 lb (25 kg)","description":"\u003ch2\u003ePolselli Super High Strength Italian 00 Flour for Sourdough \u0026amp; Bread (W 360) – 55 lb (25 kg)\u003c\/h2\u003e \u003cp\u003eMilled in Italy for dependable handling, this Italian 00 flour is built for serious home dough work and restaurant prep lines.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eLong-fermentation pizza (24–26h) and cold dough programs\u003c\/li\u003e   \u003cli\u003eSourdough country loaves and bâtards\u003c\/li\u003e   \u003cli\u003eHigh-hydration doughs that need extra tolerance\u003c\/li\u003e   \u003cli\u003eCiabatta and artisan rolls\u003c\/li\u003e   \u003cli\u003ePreferments (biga\/poolish) for bakery production\u003c\/li\u003e   \u003cli\u003eLarge-batch mixing for pro bakeries\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cstrong\u003eFor pizzerias \u0026amp; bakeries:\u003c\/strong\u003e This format is designed for steady throughput, consistent batching, and high-volume dough production.\u003c\/p\u003e  \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eW Index:\u003c\/strong\u003e W 360 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 15.5% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 24–26h — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e   \u003cli\u003eA practical choice for both small-batch home dough and production lines.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 55 lb (25 kg)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 15.5%\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eW index:\u003c\/strong\u003e 360\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 24–26h\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat does “00” mean?\u003c\/h3\u003e\u003cp\u003e“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eThis flour is well-suited to 24–26h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e \u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e \u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for long-fermentation pizza, sourdough country loaves, high-hydration doughs, ciabatta, artisan rolls, preferments, and high-volume bakery production.\u003c\/p\u003e  \u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e \u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for serious home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077212315818,"sku":"80030","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli00PizzaFlourSuper55Lbs.jpg?v=1787068978"},{"product_id":"talia-di-napoli-pizzas-mozzarella","title":"Talia di Napoli, Frozen Neapolitan Pizza, Mozzarella, 14.1 oz Retail Box","description":"\u003ch3\u003e Frozen Neapolitan Pizza, Mozzarella, Product of Italy, 14.1 oz Retail Box\u003c\/h3\u003e \u003cp\u003eArtisanality, Quality, Authenticity, Tradition, and Innovation. \u003c\/p\u003e  Handmade  \u003cul\u003e \u003cli\u003ePrepared only by hand\u003c\/li\u003e \u003cli\u003eCreated one by one by professional pizza makers “Pizzaioli”\u003c\/li\u003e \u003cli\u003eNo pizza will be the same as another, and therefore “UNIQUE”\u003c\/li\u003e \u003c\/ul\u003e  Only natural ingredients  \u003cul\u003e \u003cli\u003e \u003cb\u003eonly fresh INGREDIENTS \u003c\/b\u003elike “MOZZARELLA CHEESE” and FRESH BASIL LEAVES 100% Italian.\u003c\/li\u003e \u003cli\u003e24-hour leavening time of the dough\u003c\/li\u003e \u003c\/ul\u003e  Baked in traditional wood-fired oven  \u003cul\u003e \u003cli\u003eall our pizzas are baked in WOOD-FIRED OVENS\u003c\/li\u003e \u003cli\u003eproduced with our PATENTED PRODUCTION PROCESS for Neapolitan artisanal pizza\u003c\/li\u003e \u003cli\u003eEXTRAORDINARY TASTE EXPERIENCE thanks to the fast-freezing system \u003cb\u003e(innovative system of \u003c\/b\u003e\u003cb\u003ecryogenics\u003c\/b\u003e\u003cb\u003e)\u003c\/b\u003e \u003c\/li\u003e \u003c\/ul\u003e  Artisanality and technology!  \u003cul\u003e \u003cli\u003eOur patented cryogenic freezing process allows us not to use any additives or preservatives. KEEPING FLAVOURS AND TASTE AS A FRESHLY BAKED PIZZA\u003c\/li\u003e \u003cli\u003e \u003cb\u003eOur pizza IS COMPLETELY COOKED\u003c\/b\u003e: this allows ready to eat, the topping not remain raw or soggy, before going in the freezing process!\u003c\/li\u003e \u003c\/ul\u003e  Ready in about 10 min!  \u003cp\u003eIn a pre-heat oven to 220° (fan not recommended), place the frozen pizza on the middle rack (no pan or tray needed!) heat it for 8-10 min. Cook longer for crispier crust.\u003c\/p\u003e  \u003cp\u003eIn a pre-heated pan, place the frozen pizza and then put a lid on the pan, and keep at medium heat, warm it for 8-10 min.\u003c\/p\u003e  \u003cp\u003eManzo Food Sales is a Florida-based wholesale importer and distributor importing authentic Italian foods since 1979. We deliver high-quality Italian food products to restaurants, food service establishments, catering companies, supermarkets, bakeries, and retailers. We import a wide range of premium wholesale Italian products, including \u003ca href=\"https:\/\/manzofood.com\/collections\/pasta\"\u003eorganic Italian pasta\u003c\/a\u003e, \u003ca href=\"https:\/\/manzofood.com\/collections\/pizza-flour\"\u003eItalian pizza flour\u003c\/a\u003e, \u003ca href=\"https:\/\/manzofood.com\/collections\/tomatoes\"\u003eSan Marzano tomatoes\u003c\/a\u003e, \u003ca href=\"https:\/\/manzofood.com\/collections\/pistachio-line\"\u003epistachio cream\u003c\/a\u003e, \u003ca href=\"https:\/\/manzofood.com\/collections\/calabrian-chili-peppers\"\u003eCalabrian chili peppers\u003c\/a\u003e, and \u003ca href=\"https:\/\/manzofood.com\/collections\/olives-and-antipasti\"\u003eItalian olives\u003c\/a\u003e, directly from Italy. Our expert sourcing and wholesale distribution ensure that every dish benefits from authentic Italian flavors and our long-standing commitment to quality.\u003c\/p\u003e","brand":"Talia Di Napoli","offers":[{"title":"Default Title","offer_id":46190762950826,"sku":"TA-10020","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/TALIA-MOZZARELA-IMG-1.jpg?v=1723838222"},{"product_id":"polselli-purograno-soft-wheat-flour-type-1-5kg-11-lb","title":"Polselli PuroGrano, Soft Wheat Flour Type 1 – 5kg (11 lb)","description":"\u003ch2\u003ePolselli PuroGrano Type 1 Stone-Ground Flour for Bread \u0026amp; Pizza – 5kg (11 lb)\u003c\/h2\u003e  \u003cp\u003eItalian-milled for consistent mixing, shaping, and baking performance, this Type 1 flour is ideal for both weekend pizza nights and professional kitchen workflows.\u003c\/p\u003e   \u003ch2\u003eBest Uses\u003c\/h2\u003e  \u003cul\u003e  \u003cli\u003ePan pizzas and focaccia with more wheat character than 00 flour\u003c\/li\u003e  \u003cli\u003eRustic hearth loaves and rolls\u003c\/li\u003e  \u003cli\u003ePizza doughs where Type 1 texture is preferred\u003c\/li\u003e  \u003cli\u003eLong, cool fermentation doughs (recipe-dependent)\u003c\/li\u003e  \u003cli\u003eBakery batching and daily bread programs\u003c\/li\u003e  \u003cli\u003eHome baking, from bread to pizza\u003c\/li\u003e  \u003c\/ul\u003e   \u003ch2\u003eDough Performance\u003c\/h2\u003e  \u003cul\u003e  \u003cli\u003e \u003cstrong\u003eFlour character:\u003c\/strong\u003e Type 1 flour typically brings more wheat flavor and texture than 00 flour.\u003c\/li\u003e  \u003c\/ul\u003e   \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e  \u003cul\u003e  \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking\u003c\/li\u003e  \u003cli\u003eA practical choice for both small-batch home dough and production-line use\u003c\/li\u003e  \u003cli\u003ePuroGrano line crafted for distinctive wheat character and artisan baking styles\u003c\/li\u003e  \u003cli\u003eStone-ground milling for a more rustic flour profile\u003c\/li\u003e  \u003c\/ul\u003e   \u003ch2\u003eProduct Details\u003c\/h2\u003e  \u003cul\u003e  \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e Type 1\u003c\/li\u003e  \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 5kg (11 lb)\u003c\/li\u003e  \u003c\/ul\u003e   \u003ch2\u003eFAQs\u003c\/h2\u003e   \u003ch3\u003eDoes Type 1 flour change the flavor of bread?\u003c\/h3\u003e  \u003cp\u003eYes. Because it contains more bran and germ, Type 1 flour produces bread with deeper flavor, a richer aroma, and a more rustic crust.\u003c\/p\u003e   \u003ch3\u003eDoes this flour contain additives or chemical treatments?\u003c\/h3\u003e  \u003cp\u003eNo. This flour is made from natural wheat and milled without chemical additives or bleaching agents.\u003c\/p\u003e   \u003ch3\u003eWhat is Type 1 wheat flour?\u003c\/h3\u003e  \u003cp\u003eType 1 flour is a \u003cstrong\u003epartially refined flour that retains more bran and germ\u003c\/strong\u003e than traditional white flour. This gives it a richer flavor, more nutrients, and a slightly rustic texture that is ideal for artisan baking.\u003c\/p\u003e   \u003ch3\u003eWhat makes stone-ground flour different?\u003c\/h3\u003e  \u003cp\u003eStone-ground flour is milled slowly using traditional stones, which helps preserve \u003cstrong\u003emore of the grain’s natural nutrients, aroma, and flavor\u003c\/strong\u003e compared with high-speed industrial milling.\u003c\/p\u003e   \u003ch3\u003eIs this flour good for sourdough bread?\u003c\/h3\u003e  \u003cp\u003eYes. This Type 1 flour is well suited for sourdough baking and can support long fermentation, helping produce loaves with a flavorful crust and an open crumb structure.\u003c\/p\u003e   \u003ch3\u003eWhat recipes work best with Type 1 flour?\u003c\/h3\u003e  \u003cp\u003eThis flour is ideal for:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eSourdough bread\u003c\/li\u003e  \u003cli\u003eArtisan country loaves\u003c\/li\u003e  \u003cli\u003eFocaccia\u003c\/li\u003e  \u003cli\u003eRustic pizza dough\u003c\/li\u003e  \u003cli\u003eItalian-style bread\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eIts higher bran content adds flavor and character to baked goods.\u003c\/p\u003e   \u003ch3\u003eCan I substitute this flour for all-purpose flour?\u003c\/h3\u003e  \u003cp\u003eYes. You can substitute it partially or fully depending on the recipe. Many bakers mix it with all-purpose or bread flour to balance flavor, texture, and dough strength.\u003c\/p\u003e   \u003ch3\u003eDoes this flour contain gluten?\u003c\/h3\u003e  \u003cp\u003eYes. Type 1 soft wheat flour \u003cstrong\u003econtains gluten\u003c\/strong\u003e, making it suitable for breads and fermented doughs but not for gluten-free diets.\u003c\/p\u003e   \u003ch3\u003eWhy do bakers prefer Type 1 flour for artisan bread?\u003c\/h3\u003e  \u003cp\u003eType 1 flour contains \u003cstrong\u003emore of the wheat kernel, including bran and germ\u003c\/strong\u003e, which contributes to deeper flavor, better fermentation, and a rustic crumb with a golden crust.\u003c\/p\u003e   \u003ch3\u003eWhere is this flour produced?\u003c\/h3\u003e  \u003cp\u003eThis flour is \u003cstrong\u003emilled in Italy by Polselli\u003c\/strong\u003e, a historic milling company that has produced flour for professional and home bakers since 1932.\u003c\/p\u003e   \u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e  \u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for pan pizza, focaccia, rustic breads, hearth loaves, long-fermentation doughs, and artisan bakery programs.\u003c\/p\u003e   \u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e  \u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option with more wheat character for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":47303926415530,"sku":"80580","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/SoftWheatflourtype1.png?v=1787068358"},{"product_id":"polselli-spelt-farro-flour-5kg-11-lb","title":"Polselli PuroGrano Spelt (Farro) Flour – 5kg (11 lb)","description":"\u003ch2\u003ePolselli PuroGrano Spelt (Farro) Flour for Bread \u0026amp; Pizza (Stone-Ground) – 5kg (11 lb)\u003c\/h2\u003e \u003cp\u003eMilled in Italy for dependable handling, this spelt flour is built for everyday cooking, baking, and professional kitchens.\u003c\/p\u003e \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eRustic breads and rolls (spelt-forward recipes)\u003c\/li\u003e \u003cli\u003ePizza dough blends that include spelt\u003c\/li\u003e \u003cli\u003eFocaccia and flatbreads\u003c\/li\u003e \u003cli\u003eCookies and pastries (recipe-dependent)\u003c\/li\u003e \u003cli\u003eSourdough-style baking when your formula calls for spelt\u003c\/li\u003e \u003cli\u003eHome and bakery workflows that want spelt flavor\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour character:\u003c\/strong\u003e Spelt adds a nutty, wheat-forward flavor; follow your spelt formulas for hydration and timing.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eWhy Choose Polselli PuroGrano\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eItalian milling quality for consistent dough results batch after batch\u003c\/li\u003e \u003cli\u003eTrusted by home bakers and professional pizza makers for reliable handling\u003c\/li\u003e \u003cli\u003ePuroGrano line crafted for distinctive wheat character and artisan baking styles\u003c\/li\u003e \u003cli\u003eStone-ground milling for a more rustic flour profile\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e Spelt (farro)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 5kg (11 lb)\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eFAQs\u003c\/h2\u003e  \u003ch3\u003e1. What is farro flour (spelt flour)?\u003c\/h3\u003e \u003cp\u003eFarro flour is made from an \u003cstrong\u003eancient grain related to wheat\u003c\/strong\u003e, known for its \u003cstrong\u003enutty flavor and higher fiber content\u003c\/strong\u003e. It has been used in traditional Italian baking for centuries.\u003c\/p\u003e  \u003ch3\u003e2. What does farro flour taste like?\u003c\/h3\u003e \u003cp\u003eFarro flour has a \u003cstrong\u003emild, slightly nutty flavor\u003c\/strong\u003e that adds depth to bread, pizza dough, pasta, and baked goods without overpowering other ingredients.\u003c\/p\u003e  \u003ch3\u003e3. Is farro flour easier to digest than regular wheat flour?\u003c\/h3\u003e \u003cp\u003eMany people find farro flour \u003cstrong\u003eeasier to digest\u003c\/strong\u003e because it is an ancient grain with a different gluten structure and often contains more fiber and nutrients.\u003c\/p\u003e  \u003ch3\u003e4. Can I substitute farro flour for regular flour?\u003c\/h3\u003e \u003cp\u003eYes. In most recipes, you can replace \u003cstrong\u003e25–50% of regular flour with farro flour\u003c\/strong\u003e to add flavor and nutrition while maintaining structure.\u003c\/p\u003e \u003cp\u003eFor some recipes, you can also use it \u003cstrong\u003e100%\u003c\/strong\u003e, especially in rustic bread or pasta.\u003c\/p\u003e  \u003ch3\u003e5. Is this flour good for sourdough bread?\u003c\/h3\u003e \u003cp\u003eYes. Farro flour works very well in \u003cstrong\u003esourdough breads\u003c\/strong\u003e, adding flavor complexity and a softer crumb.\u003c\/p\u003e  \u003ch3\u003e6. What recipes work best with farro flour?\u003c\/h3\u003e \u003cp\u003eFarro flour is commonly used for:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eArtisan bread\u003c\/li\u003e \u003cli\u003ePizza dough\u003c\/li\u003e \u003cli\u003eFresh pasta\u003c\/li\u003e \u003cli\u003ePancakes\u003c\/li\u003e \u003cli\u003eCookies\u003c\/li\u003e \u003cli\u003eRustic cakes\u003c\/li\u003e \u003c\/ul\u003e  \u003ch3\u003e7. What does “stone-ground” mean?\u003c\/h3\u003e \u003cp\u003eStone-ground flour is milled slowly using \u003cstrong\u003etraditional stone mills\u003c\/strong\u003e, which helps retain more of the grain’s natural nutrients and flavor.\u003c\/p\u003e  \u003ch3\u003e8. Is farro flour whole grain?\u003c\/h3\u003e \u003cp\u003eMany farro flours are \u003cstrong\u003ewhole or semi-whole grain\u003c\/strong\u003e, meaning they keep more of the bran and germ compared with refined white flour.\u003c\/p\u003e  \u003ch3\u003e9. Is farro flour gluten-free?\u003c\/h3\u003e \u003cp\u003eNo. Farro contains \u003cstrong\u003egluten\u003c\/strong\u003e, although some people find it gentler than modern wheat.\u003c\/p\u003e  \u003ch3\u003e10. Why do bakers prefer Italian farro flour?\u003c\/h3\u003e \u003cp\u003eItalian farro flour is valued for:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eAncient grain varieties\u003c\/li\u003e \u003cli\u003eTraditional milling methods\u003c\/li\u003e \u003cli\u003eConsistent baking performance\u003c\/li\u003e \u003c\/ul\u003e  \u003ch3\u003e11. Does this flour contain additives or chemical treatments?\u003c\/h3\u003e \u003cp\u003eNo. This flour is made from natural wheat and milled without chemical additives or bleaching agents.\u003c\/p\u003e \u003ch3\u003e12. Is this flour unbromated?\u003c\/h3\u003e \u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for rustic breads, pizza dough blends, focaccia, flatbreads, sourdough-style baking, and artisan bakery workflows.\u003c\/p\u003e  \u003ch3\u003e13. Is this flour unbleached?\u003c\/h3\u003e \u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option with a more natural grain character for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":47303929987242,"sku":"80585","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_PuroGrano_Spelt.png?v=1787068357"},{"product_id":"gluten-free-flour-2-2lb-bag","title":"Polselli, Gluten-Free Flour, 2.2 lb","description":"\u003ch2\u003ePolselli Gluten-Free Flour for Pizza \u0026amp; Baking – 2.2lb\u003c\/h2\u003e \u003cp\u003eMilled in Italy for dependable handling, this gluten-free flour is built for everyday cooking and baking and pizzerias and bakeries.\u003c\/p\u003e \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eGluten-free pizza crusts and flatbreads (recipe-dependent)\u003c\/li\u003e \u003cli\u003eEveryday gluten-free baking (muffins, quick breads, cookies)\u003c\/li\u003e \u003cli\u003eBreading or dredging for gluten-free kitchens\u003c\/li\u003e \u003cli\u003eSauce thickening in gluten-free prep (as your recipe calls for)\u003c\/li\u003e \u003cli\u003eSmall-batch tests in home kitchens\u003c\/li\u003e \u003cli\u003eGluten-free menu workflows in restaurants\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMixing notes:\u003c\/strong\u003e Gluten-free doughs vary by recipe—follow your formula for hydration, rest time, and bake profile.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e \u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e Gluten-Free\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 2.2lb\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eFAQ\u003c\/h2\u003e \u003cp\u003e\u003cstrong\u003eIs this suitable for gluten-free baking?\u003c\/strong\u003e\u003cbr\u003eYes. This product is labeled \u003cstrong\u003egluten-free flour\u003c\/strong\u003e. Follow your recipe for hydration, rest time, and baking method.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr\u003eFermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a practical choice for gluten-free pizza crusts, flatbreads, everyday baking, breading, dredging, and gluten-free kitchen prep.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and gluten-free foodservice workflows.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077187248298,"sku":"R80650","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/FARINA-GLUTEN-FREE-FRONT.jpg?v=1787068413"},{"product_id":"polselli-semola-flour-semolina-rimachinata-di-grano-duro-2-2-lb","title":"Polselli, Semola Rimacinata di Grano Duro, Semolina Flour, 2.2 lb (1 kg)","description":"\u003ch2\u003ePolselli Semola Rimacinata Durum Flour for Fresh Pasta (Protein 13%) – 2.2 lb (1 kg)\u003c\/h2\u003e \u003cp\u003eMilled in Italy for dependable handling, this semola rimacinata is built for weekend pizza nights and restaurant prep lines.\u003c\/p\u003e \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eFresh pasta dough (hand-rolled or machine sheets)\u003c\/li\u003e \u003cli\u003eGnocchi and rustic dumplings\u003c\/li\u003e \u003cli\u003eSemolina-forward breads and rolls\u003c\/li\u003e \u003cli\u003eDusting flour for pasta shaping\u003c\/li\u003e \u003cli\u003eCrusty loaves when blended with other flours (optional)\u003c\/li\u003e \u003cli\u003eBulk prep for restaurants and catering\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 13% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e \u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e Semola Rimacinata\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 2.2 lb (1 kg)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 13%\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eFAQ\u003c\/h2\u003e \u003csection\u003e  \u003cp\u003e\u003cstrong\u003eWhat is semola rimacinata?\u003c\/strong\u003e\u003cbr\u003eSemola rimacinata is re-milled durum wheat semolina. It’s commonly used for fresh pasta, rustic breads, and doughs that benefit from a heartier texture.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr\u003eFermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for fresh pasta, gnocchi, rustic breads, rolls, and restaurant prep.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home cooks, pasta makers, bakeries, and foodservice kitchens.\u003c\/p\u003e  \u003c\/section\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077200224426,"sku":"r80620","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_semola_1.jpg?v=1787068520"},{"product_id":"talia-di-napoli-pizzas-margherita","title":"Talia di Napoli, Frozen Neapolitan Pizza, Margherita, 14.1 oz Retail Box","description":"\u003ch3\u003e Frozen Neapolitan Pizza, Margherita, Product of Italy, 14.1 oz Retail Box\u003c\/h3\u003e \u003cp\u003eArtisanality, Quality, Authenticity, Tradition, and Innovation. \u003c\/p\u003e  Handmade  \u003cul\u003e \u003cli\u003ePrepared only by hand\u003c\/li\u003e \u003cli\u003eCreated one by one by professional pizza makers “Pizzaioli”\u003c\/li\u003e \u003cli\u003eNo pizza will be the same as another, and therefore “UNIQUE”\u003c\/li\u003e \u003c\/ul\u003e  Only natural ingredients  \u003cul\u003e \u003cli\u003e \u003cb\u003eonly fresh INGREDIENTS \u003c\/b\u003elike “MOZZARELLA CHEESE” and FRESH BASIL LEAVES 100% Italian.\u003c\/li\u003e \u003cli\u003e24-hour leavening time of the dough\u003c\/li\u003e \u003c\/ul\u003e  Baked in traditional wood-fired oven  \u003cul\u003e \u003cli\u003eall our pizzas are baked in WOOD-FIRED OVENS\u003c\/li\u003e \u003cli\u003eproduced with our PATENTED PRODUCTION PROCESS for Neapolitan artisanal pizza\u003c\/li\u003e \u003cli\u003eEXTRAORDINARY TASTE EXPERIENCE thanks to the fast-freezing system \u003cb\u003e(innovative system of \u003c\/b\u003e\u003cb\u003ecryogenics\u003c\/b\u003e\u003cb\u003e)\u003c\/b\u003e \u003c\/li\u003e \u003c\/ul\u003e  Artisanality and technology!  \u003cul\u003e \u003cli\u003eOur patented cryogenic freezing process allows us not to use any additives or preservatives. KEEPING FLAVOURS AND TASTE AS A FRESHLY BAKED PIZZA\u003c\/li\u003e \u003cli\u003e \u003cb\u003eOur pizza IS COMPLETELY COOKED\u003c\/b\u003e: this allows ready to eat, the topping not remain raw or soggy, before going in the freezing process!\u003c\/li\u003e \u003c\/ul\u003e  Ready in about 10 min!  \u003cp\u003eIn a pre-heat oven to 220° (fan not recommended), place the frozen pizza on the middle rack (no pan or tray needed!) heat it for 8-10 min. Cook longer for crispier crust.\u003c\/p\u003e  \u003cp\u003eIn a pre-heated pan, place the frozen pizza and then put a lid on the pan, and keep at medium heat, warm it for 8-10 min.\u003c\/p\u003e  \u003cp\u003eManzo Food Sales is a Florida-based wholesale importer and distributor importing authentic Italian foods since 1979. We deliver high-quality Italian food products to restaurants, food service establishments, catering companies, supermarkets, bakeries, and retailers. We import a wide range of premium wholesale Italian products, including \u003ca href=\"https:\/\/manzofood.com\/collections\/pasta\"\u003eorganic Italian pasta\u003c\/a\u003e, \u003ca href=\"https:\/\/manzofood.com\/collections\/pizza-flour\"\u003eItalian pizza flour\u003c\/a\u003e, \u003ca href=\"https:\/\/manzofood.com\/collections\/tomatoes\"\u003eSan Marzano tomatoes\u003c\/a\u003e, \u003ca href=\"https:\/\/manzofood.com\/collections\/pistachio-line\"\u003epistachio cream\u003c\/a\u003e, \u003ca href=\"https:\/\/manzofood.com\/collections\/calabrian-chili-peppers\"\u003eCalabrian chili peppers\u003c\/a\u003e, and \u003ca href=\"https:\/\/manzofood.com\/collections\/olives-and-antipasti\"\u003eItalian olives\u003c\/a\u003e, directly from Italy. Our expert sourcing and wholesale distribution ensure that every dish benefits from authentic Italian flavors and our long-standing commitment to quality.\u003c\/p\u003e","brand":"Talia di Napoli","offers":[{"title":"Default Title","offer_id":49077201961130,"sku":"TA-10010","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/64f8c1f5e2beab4111d7a081_0850016107237-glamor-front-2023-08-29t18-31-40-iphone-x-quality-90-1-34-1-user-63a5c39553683c45e1082a47-p16w-818402.jpg?v=1787068584"},{"product_id":"polselli-organic-flour-type-00-100-italian-grain-11-lbs-5-kg-neapolitan-italian-pizza","title":"Polselli, Organic Tipo 00 Italian Flour – 5 kg (11 lb)","description":"\u003ch2\u003ePolselli Organic Italian 00 Flour for Pizza \u0026amp; Baking (W 220) – 5 kg (11 lb)\u003c\/h2\u003e \u003cp\u003eMilled in Italy for dependable handling, this Italian 00 flour is built for weeknight home baking and restaurant prep lines.\u003c\/p\u003e \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eSame-day pizza doughs and quick fermentation schedules\u003c\/li\u003e \u003cli\u003eFocaccia and pan pizza\u003c\/li\u003e \u003cli\u003ePastry doughs and baked goods where a fine 00 grind helps\u003c\/li\u003e \u003cli\u003eSoft rolls and everyday breads\u003c\/li\u003e \u003cli\u003eCatering prep that needs a reliable direct-mix flour\u003c\/li\u003e \u003cli\u003eHome baking from pizza to cookies (as your recipe allows)\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eW Index:\u003c\/strong\u003e W 220 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 11.5% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 5–6h (direct) — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e \u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\u003c\/li\u003e \u003cli\u003eOrganic 00 flour option (as labeled) for everyday pizza and baking.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 5 kg (11 lb)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 11.5%\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eW index:\u003c\/strong\u003e 220\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 5–6h (direct)\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eFAQ\u003c\/h2\u003e  \u003cp\u003e\u003cstrong\u003eWhat does “00” mean?\u003c\/strong\u003e\u003cbr\u003e“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr\u003eThis flour is well-suited to 5–6h direct fermentation schedules, depending on your dough formula and temperature control.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for pizza, baking, and everyday dough preparation.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a more traditional flour option for home bakers, pizzerias, bakeries, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077202092202,"sku":"80550","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_Type_00_Organic.jpg?v=1787068588"},{"product_id":"polselli-fresh-pasta-flour-tipo-00-soft-wheat-bread-machine-or-handmade-pasta","title":"Polselli, Fresh Pasta Flour, Tipo 00, Soft Wheat, 5 kg (11 lb)","description":"\u003ch2\u003ePolselli Fresh Pasta Italian 00 Flour (Soft Wheat) – 5 kg (11 lb)\u003c\/h2\u003e \u003cp\u003eBring Italian milling performance to your dough with this Italian 00 flour for fresh pasta, made for everyday cooking and baking and busy restaurant prep lines.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eFresh egg pasta dough (tagliatelle, fettuccine, pappardelle)\u003c\/li\u003e   \u003cli\u003eFilled pasta (ravioli, tortellini) for clean sealing\u003c\/li\u003e   \u003cli\u003eDough sheets for pasta machines\u003c\/li\u003e   \u003cli\u003eGnocchi and dumplings (recipe-dependent)\u003c\/li\u003e   \u003cli\u003eBreading and dusting during pasta shaping\u003c\/li\u003e   \u003cli\u003eRestaurant mise en place for pasta service\u003c\/li\u003e \u003c\/ul\u003e   \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eGrind:\u003c\/strong\u003e 00-style fine milling for smooth dough handling and clean stretching.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e   \u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 5 kg (11 lb)\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eFermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.\u003c\/p\u003e \u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e \u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for fresh egg pasta, filled pasta, pasta machine sheets, gnocchi, dumplings, breading, dusting, and restaurant pasta prep.\u003c\/p\u003e  \u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e \u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home cooks, pasta makers, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077204713642,"sku":"80175","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_Bags_Pasta_Fresca_flour.jpg?v=1787068668"},{"product_id":"polselli-semola-flour-semola-rimachinata-flour-semolina-di-grano-duro-5-kg-11-lb","title":"Polselli, Semola Rimacinata Flour, 11 lb (5 kg)","description":"\u003ch2\u003ePolselli Semola Rimacinata Durum Flour for Fresh Pasta (Protein 13%) – 11 lb (5 kg)\u003c\/h2\u003e \u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled semola rimacinata fits both serious home dough work and professional kitchens workflows.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eFresh pasta dough (hand-rolled or machine sheets)\u003c\/li\u003e   \u003cli\u003eGnocchi and rustic dumplings\u003c\/li\u003e   \u003cli\u003eSemolina-forward breads and rolls\u003c\/li\u003e   \u003cli\u003eDusting flour for pasta shaping\u003c\/li\u003e   \u003cli\u003eCrusty loaves when blended with other flours (optional)\u003c\/li\u003e   \u003cli\u003eBulk prep for restaurants and catering\u003c\/li\u003e \u003c\/ul\u003e   \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 13% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e   \u003cli\u003eA practical choice for both small-batch home dough and production lines.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e Semola Rimacinata\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 11 lb (5 kg)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 13%\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat is semola rimacinata?\u003c\/h3\u003e\u003cp\u003eSemola rimacinata is re-milled durum wheat semolina. It’s commonly used for fresh pasta, rustic breads, and doughs that benefit from a heartier texture.\u003c\/p\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eFermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.\u003c\/p\u003e \u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e \u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for fresh pasta, gnocchi, rustic breads, rolls, dusting, and professional kitchen prep.\u003c\/p\u003e  \u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e \u003cp\u003eYes. 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This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for Roman-style pizza alla pala, high-hydration doughs, cold-fermented pizza, sheet-pan pizzas, focaccia-style bakes, and professional pizza programs.\u003c\/p\u003e  \u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e \u003cp\u003eYes. 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This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for Roman-style pizza alla pala, high-hydration doughs, cold-fermented pizza, sheet-pan pizzas, focaccia-style bakes, and professional pizza programs.\u003c\/p\u003e \u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e \u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49080100946090,"sku":"80571","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_La_Romana_10_kg.png?v=1787164847"},{"product_id":"polselli-00-pizza-flour-vivace-55lbs","title":"Polselli, Vivace Type 00 Pizza Flour, 55 lb (25 kg)","description":"\u003ch2\u003ePolselli Vivace Italian 00 Flour for Long Fermentation Pizza (W 290) – 55 lb (25 kg)\u003c\/h2\u003e \u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled Italian 00 flour fits both weekend pizza nights and high-volume dough programs workflows.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eLong fermentation Neapolitan pizza (16–18h schedules)\u003c\/li\u003e   \u003cli\u003eCold-fermented pizza dough for pizzerias\u003c\/li\u003e   \u003cli\u003eCiabatta and rustic rolls\u003c\/li\u003e   \u003cli\u003eHigh-hydration doughs that need strength and extensibility\u003c\/li\u003e   \u003cli\u003eBiga-based dough programs\u003c\/li\u003e   \u003cli\u003eSheet-pan pizza for events and catering\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cstrong\u003eFor pizzerias \u0026amp; bakeries:\u003c\/strong\u003e This format is designed for steady throughput, consistent batching, and high-volume dough production.\u003c\/p\u003e  \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eW Index:\u003c\/strong\u003e W 290 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 13% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 16–18h — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e   \u003cli\u003eA practical choice for both small-batch home dough and production lines.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 55 lb (25 kg)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 13%\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eW index:\u003c\/strong\u003e 290\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 16–18h\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat does “00” mean?\u003c\/h3\u003e\u003cp\u003e“00” refers to a fine Italian milling grade. 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This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49080213504170,"sku":"80020","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli00PizzaFlourVivace55Lbs.BagWholesaleItalianFoodFrontBag.jpg?v=1787168288"},{"product_id":"polselli-classica-tipo-00-pizza-flour-neapolitan-55-lbs","title":"Polselli, Classica Tipo 00 Pizza Flour, Neapolitan, 55 lb (25 kg)","description":"\u003cp\u003e\"\u003c\/p\u003e \u003ch2\u003ePolselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 55 lb (25 kg)\u003c\/h2\u003e \u003cp\u003eMilled in Italy for dependable handling, this Italian 00 flour is built for weekend pizza nights and professional kitchens.\u003c\/p\u003e \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eNeapolitan-style pizza dough (home ovens or high-heat pizza ovens)\u003c\/li\u003e \u003cli\u003eFocaccia and pan pizza\u003c\/li\u003e \u003cli\u003eCalzones and stromboli\u003c\/li\u003e \u003cli\u003eBiga or poolish pizza dough builds\u003c\/li\u003e \u003cli\u003eSandwich rolls and everyday hearth loaves\u003c\/li\u003e \u003cli\u003eDough balls for service lines and catering prep\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cstrong\u003eFor pizzerias \u0026amp; bakeries:\u003c\/strong\u003e This format is designed for steady throughput, consistent batching, and high-volume dough production.\u003c\/p\u003e \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eW Index:\u003c\/strong\u003e W 270 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 12% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 8–10h — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e \u003cli\u003eItalian milling quality for consistent dough results batch after batch.\u003c\/li\u003e \u003cli\u003eTrusted by home bakers and professional pizza makers for reliable handling.\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 55 lb (25 kg)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eProtein:\u003c\/strong\u003e 12%\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eW index:\u003c\/strong\u003e 270\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 8–10h\u003c\/li\u003e \u003c\/ul\u003e \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat does “00” mean?\u003c\/h3\u003e \u003cp\u003e“00” refers to a fine Italian milling grade. 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