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Roasted and Shelled Cocoa Beans - 100g by Domori | StoreItaly.org

Chocolates and Goodies

Roasted and Shelled Cocoa Beans - 100g

At the origin of chocolate for a pure sensory experience. To be savored slowly, one by one. The result of an extraordinary clean process: fermentation, drying, and roasting designed to achieve an optimal sensory profile. Cocoa beans with high nutritional properties. Excellent antioxidant and highly aromatic, to be consumed as a snack or paired with...

Tasting Kit 12 Napolitains Single Origins - 55g by Domori | StoreI...

Chocolates and Goodies

Tasting Kit 12 Napolitains Single Origins - 55g

Tasting Kit containing 12 napolitains (chocolates of 4.7 g each) Assorted Single Origins, 70% dark chocolate, enclosed in an elegant and essential box. This elegant case contains 2 napolitains for each single origin - Single Origins, 70% dark chocolates:

FROLLA FLOUR - TYPE 00 by Molino Moras | StoreItaly.org

Flours

FROLLA FLOUR - TYPE 00

This flour with a W 180 - 230 strength index is perfectly suited for making quick sandwiches, breadsticks, crackers, as well as shortcrust pastry and fresh egg pasta. It's also ideal for crepes and piadinas, ensuring excellent results with great carbon dioxide retention and liquid absorption management.

Tasting Kit 4 Gianduiotti - 30g by Domori | StoreItaly.org

Spreadable Creams

Tasting Kit 4 Gianduiotti - 30g

A gift kit that encloses 4 classic gianduiotti in an elegant and essential 30g box. Gianduiotti, traditional Piedmontese chocolates with a characteristic shape, are reinvented by Domori using only Piemonte IGP hazelnuts and fine cocoa, while keeping the traditional recipe unchanged.

Gianduja Spreadable Cream - 200g by Domori | StoreItaly.org

Spreadable Creams

Gianduja Spreadable Cream - 200g

Chocolate and Piemonte Hazelnuts IGP, a simple recipe for a spreadable cream rich in flavor! Gianduja interpreted by Domori, without milk, perfect for all lovers of spreadable creams.

REMILLED SEMOLINA by Molino Moras | StoreItaly.org

Flours

REMILLED SEMOLINA

Remilled semolina is perfect for fresh pasta, bread, pizza, and focaccias, offering a uniform texture and rich flavor. It's also ideal for Pugliese bread, known for its compact crumb and long-lasting freshness.

TYPE 2 SEMI-WHOLE WHEAT FLOUR- MEDIUM STRENGTH by Molino Moras | S...

Flours

TYPE 2 SEMI-WHOLE WHEAT FLOUR- MEDIUM STRENGTH

Type 2 Semi-Whole Wheat Flour, with a W 230 - 280 strength index, is suitable for bread, pizzas, focaccias, and unique-tasting sweets. Easier to work with than whole wheat flour, it allows for optimal fermentation of 12/20 hours.

TYPE 1 FLOUR - MEDIUM STRENGTH by Molino Moras | StoreItaly.org

Flours

TYPE 1 FLOUR - MEDIUM STRENGTH

Type 1 Flour, with a W 230 - 280 strength index, is ideal for bread, pizza, focaccias, and sweets. It offers good dough yield, distinctive golden color, and a delicate aroma during baking.

WHOLE WHEAT FLOUR - MEDIUM HIGH STRENGTH by Molino Moras | StoreIt...

Flours

WHOLE WHEAT FLOUR - MEDIUM HIGH STRENGTH

Whole wheat flour, with a strength index of W 280 - 320, is suitable for bread, pastries, and for a pizza with a more rustic and full flavor. It is ideal for both sweet and savory preparations, ensuring a well-aerated crumb.

MANITOBA FLOUR - HIGH STRENGTH by Molino Moras | StoreItaly.org

Flours

MANITOBA FLOUR - HIGH STRENGTH

Our high-strength flour with a W 320 - 360 index is ideal for large leavened goods like panettone, pandoro, focaccias, colombe, and pinze, as well as for delicious sweets like krapfen and bomboloni. It's the perfect choice for doughs requiring long fermentation.

FIOR FIORE TYPE 00 FLOUR by Molino Moras | StoreItaly.org

Flours

FIOR FIORE TYPE 00 FLOUR

Fior Fiore is a soft wheat type 00 flour, perfect for making soft sweets like cakes, muffins, and bundt cakes. With a W 280 - 320 strength index, it's also ideal for bread, pizza, and focaccias, ensuring excellent results with 24/48 hours fermentation.

TYPE 0 FLOUR - BREAD by Molino Moras | StoreItaly.org

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TYPE 0 FLOUR - BREAD

Type 0 flour with a W 230 - 280 strength index is perfect for direct doughs of bread, pizza, focaccias, and leavened sweets. Recommended for 12/20 hours of fermentation, this flour ensures a strong gluten network and excellent liquid absorption.

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