Flour
12″ Fresh Tortilla Wraps
Login to view pricesFresh,Soft, 12″ Flour Tortilla Wraps, ideal for crafting sizzling fajitas, hearty burritos, and serving as a versatile alternative to sandwich bread. These wraps offer caterers the flexibility to create diverse and flavourful dishes that cater to every taste. Supplied frozen for maximum convenience and freshness.
15kg Caputo Blue Pizza Flour
Login to view pricesLong fermentation. Flour with strong, elastic gluten, ideal for dough that requires a long fermentation. Elastic gluten and soft starch help doughs to get a great hydration. Light, with a perfect rising, satisfy the best maestri pizzaioli’s needs. Ideal for neapolitan classic pizza.
15kg Caputo Red Pizza Flour
Login to view pricesLong fermentation. Ideal for doughs with long rising lenghten in cold stores. Gluten, with a balance between extensibility, strength and elasticity, helps the pizzaiolo handle the pasta, living excellent results with high, soft and flavoured cornicione.
16kg Bravo Pizza Flour
Login to view pricesA Premium Grade Strong White Bread Flour developed especially for thin and deep crust pizzas.
16kg Kings Extra Gold Battermix
Login to view pricesDeveloped especially for the Scottish market. Kings Scottish Gold is a flat, rippled batter with no added lift.
48 x 5″ Seeded Burger Buns
Login to view pricesA fully baked, fully sliced white burger bun, approximately 5 inches in diameter, topped with sesame seeds.
Brioche Buns (5″ x 40)
Login to view pricesFinest quality “All Butter” 5″ brioche buns adding that little bit extra to a burger.
Caputo Blue Pizza Flour
Login to view pricesLong fermentation. Flour with strong, elastic gluten, ideal for dough that requires a long fermentation. Elastic gluten and soft starch help doughs to get a great hydration. Light, with a perfect rising, satisfy the best maestri pizzaioli’s needs. Ideal for neapolitan classic pizza.
Caputo Red Pizza Flour
Login to view pricesLong fermentation. Ideal for doughs with long rising lenghten in cold stores. Gluten, with a balance between extensibility, strength and elasticity, helps the pizzaiolo handle the pasta, living excellent results with high, soft and flavoured cornicione.