Burnt Flour - Grano Arso - Black Pizza and Focaccia

HK$25

1 v.p. 1 Kg

Burnt Flour may sound like a kitchen accident, but it’s an ingredient steeped in the history of Puglia, in the south of Italy. Origin stories trace its heritage to poor, 18th century villagers who would harvest the scorched grains that remained after farmers burnt their fields to make way for new crops. Others claim it was the burnt flour collected off the floor of communal ovens after loaves were baked. Both are likely correct.

One of the alluring characteristics of burnt flour is that it tricks you. The color gives pasta a charcoal hue and turns bread loaves a chocolate brown when split open, yet instead of sharp, ashy overtones you get hints of coffee and popcorn.

Molini Pivetti PROFESSIONAL

Every bag of Pivetti Professional flour holds all the experience of a company with a long history which, since 1875, has made its name in the Italian flour industry.
This is why professionals and industries have always chosen the quality of Pivetti flours.

Pivetti serves professionals with a wide range of flours designed for every specific need. Every type of flour has different characteristics, depending on the mix of wheats used.
The company has relaunched its Professional line with a new pack which reflects its striving for continuous innovation and excellence.

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