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NEW PREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE

NEW PREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE. NEW PREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE.

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NEW PREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE

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  1. NEWPREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE

  2. NEWPREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE • EUROSTAR COMMODITIES LTD – A leading importer of the highest quality wheat flours, semolina products, rice and commodities, is proud to announce the launch of it’s brand new and exclusive premium range of pizza and bakery wheat flours! • NEW for 2011 – range of 2 pizza, 1 pasta and 2 bakery wheat flours launched September 2011 set to take the market by storm due to its premium quality, low prices • 100% Wheat flour – no added glutenor preservatives • Strength obtained by using high strength wheat from Canada / USA • Mill is BRC / HACCP / ISO accredited • Full traceability on all products with batch / production / BBE / Barcodes printed on the bags • Several languages on the bags to increase universal saleability and enabling exports

  3. NEWPREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE PIZZA RANGE: • EUROSTAR ‘00’ PIZZA FLOUR GREEN 25KG: • Entry level ‘00’ pizza flour developed specifically for use with the direct dough mixing method • Min 55% max 70% Water absorption on flour weight • 11.5% protein, min 210W • Well balanced, easy to work and suitable for straight dough pizza making methods using natural leavening or baker's yeast • Best used to create fragrant pizzas with a crumbly texture • Perfect for chefs who make their dough using the direct mixing method, and who need great pizzas, fast

  4. NEWPREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE PIZZA RANGE: • EUROSTAR ‘00’ SUPERIOR STRENGTH PIZZA FLOUR (PURPLE)25KG: • A premium, medium-high strength ‘00’ pizza flour offering greater crust retention and excellent volume • Excellent protein content due to high strength wheat content and higher extensibility developed specifically for use with the ‘BIGA’ dough method • Min 65% max 80% Water absorption on flour weight • 13.5% protein, 280-310W • Specially formulated for producing traditional high-end pizza's using the sourdough / Italian 'BIGA' method, as well direct mixing methods with 10-12 hours fermentation period. • Currently used in the UK by restaurant chefs and large food manufacturers alike - proving its versatility.

  5. NEWPREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE BAKERY RANGE: • EUROSTAR ‘00’ LOW ASH PASTA / NOODLE FLOUR 25KG: • A truly innovative, specialist, natural flour - primarily used for producing high-quality fresh pasta • This flour is very white and fluffy, high in protein, and is very difficult to produce as it is such a finely milled and specialist flour • Min 65% max 80% Water absorption on flour weight • 13.5% protein, 0.40-0.45 ash, 280-310W • Low ash refers to the whiteness of the flour - perfect for making the end pasta product stand out from the rest on the shelves - be it dried or fresh pasta, or even noodles. Currently used for the manufacture of high end retail pasta, sold across the UK

  6. NEWPREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE BAKERY RANGE: • EUROSTAR ‘00’ RINFORZATO FARINA 25KG: • Strong ‘00’ flour developed specifically for use with the ‘BIGA’ / sourdough method for the finest ciabatta / rolls • Min 65% max 80% Water absorption on flour weight • 13.5% protein, 280-310W • Specially formulated for producing traditional high quality breads, Italian rolls, rustic baguettes, Italian Focaccias, Italian Ciabatta bread, Kaiser rolls, Bagels • This flour is currently used in the UK by restaurant chefs and large food manufacturers alike - proving its versatility.

  7. NEWPREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE BAKERY RANGE: • EUROSTAR ‘00’ YELLOW FLOUR 25KG: • Very high-strength flour due to its high protein content together with a high W value, offering high tolerance and bulk fermentation properties as well as a fantastic yield due to a high water absorption rate • Min 75% max 90% Water absorption on flour weight • 14.5% - 15% protein, 330-360W • Withstands fermentation times of between 15 and 18 hours • Specially formulated for producing high quality Puff Pastry, cakes, Croissants, Vol au vents, Flaounes, Brioche, Danish Pastry • Produced using reputable Canadian / American wheat's - the dough has a fantastic water absorption rate and the end product possesses a typical Mediterranean pizza flavour - great for an original Italian pizza

  8. NEWPREMIUM QUALITY ‘00’ PIZZA & BAKERY FLOUR RANGE This very special range of flours are very attractively priced and launch offers are now available on orders from 1 tonne – FCL’s (24 tonnes) For samples / pricing, please contact jason@eurostarfoods.co.uk Thank you for your time. Jason Bull Sales Director Eurostar Commodities Ltd Tel: +44 (0) 1422 377 140 Fax: +44 (0) 1422 372 858 Mob:+44 (0) 7776 133 117 SEE OUR NEW LOOK WEBSITE @ www.eurostarfoods.co.uk Facebook: www.facebook.com/eurostar.commodities

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