Food FoodMarchet. Market.
Baking Professional Flour
Paneangeli was founded in Cremona, Lombardia 1932, and are renound for their specially formulated raising agents, yeast, aromas and vanilla powder. They are the go to brand in Italy for all things relating to home baking in particular the “lievito vanigliato” vanilla flavoured raising agent. FMF8- Brewers Yeast by Paneangeli Mastro Fornaio ‘Master Baker’ - for making real Italian pizza bases, focaccia, bread and cakes, just add to the flour with a teaspoon of sugar. 3x7g sachets (equivalent to 3 cubes of 25g yeast) £1.79 Gluten Free FMF8a- Vanilla Flavoured Yeast by Paneangeli 16g X10 This Lievito Pane degli angeli is perfect for making the most exquisite vanilla flavoured cakes, just add it to the flour with a tablespoon of sugar. £4.99 Gluten Free FMF8b- Paneangeli Vanilla Aroma Powder Vanilla aroma powder for cakes and desserts. 6x3g sachets £1.75 Gluten Free FMF8c- Fior D’Arancio Orange Flower Essence 2 x 2ml FMF8d- Vanilla Essence 2 x 2m Used specifically to make ‘Pastiera Napoletana’ (a Neapolitan Easter Cake), the 2 vials (containing 2ml each) can be used where orange blossom essence is required or in other cakes. Harmonius, perfumed, intense, also works with cannoli. £1.75 Gluten Free
Caputo professional flour Caputo was founded in 1924 in Naples Italy. ‘00’ means that the flour has been milled twice so it is finer and of high quality. It also has a higher gluten content than plain flour so the mixture is stronger without being heavier, making it ideal for cakes, pasta, pizze and breads. Used by top restaurants and chefs. Caputo from Naples is considered to be one of the finest brands in Italy, especially by pizzaioli. We also have Semola (a very fine semolina), Caputo Sourdough mother starter and ‘heart of the cereals’ for mixing in your flour. Order now! All 1kg bags. FMF1 - Pasta fresca e gnocchi “00” Flour for making all types of pasta and gnocchi, by hand or with a pasta machine £2.35 FMF2 - Cuoco “00” Flour for making breads, focaccia, grissini, pizza and bread recipes. £2.35 FMF4 - Semola fine durum wheat semola hard flour for making pasta and bread. Not semolina which is much coarser, Semola is fine like flour. Use for non stick dusting also. £2.35 FMF7 - Manitoba “0” Long-leavening strong flour for Baba’, panettone, baguettes, croissants, doughnuts, focaccia £2.35 FMF10 - Pizzeria “00”, elastic gluten, ideal for bread dough that requires a longer proving time and perfect for the classic Neapolitan style pizza and country style breads. £2.35 FMF11 - Nuvola“0” (‘Cloud’) Strong flour for the perfect fluffy raised edge on your pizza. £2.49 FMF5 - Caputo dried Italian Sourdough (inactive yeast) 1kg Antico Lievito Madre Dried Sourdough will add that sourdough flavour but you still need to add active yeast to your recipe. It will give your bread a great old fashioned flavour and finish, like bread used to be! A bag will go a long way because you use only 30g (three tbsp) per kilo of flour. 33 uses. £8.50 FMF6 - Cuor di Cereali Professional Mixed Grains & flax 1kg Made with the finest sunflower, rye, flax, barley sesame, malted barley flour and white soft wheat. Just add up to 30% to your bread mix for a wholegrain loaf that’s light, healthy and tasty, really tasty. Top end quality cereals and seeds. £9.99 FMF12 - Caputo Neapolitan Gluten Free Flour 1kg For breads, pizze, cakes. Ingredients: gluten free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, thickener guar, flavouring. Recipe available on our website under this product. £6.15 Gluten Free FMF14 - Caputo Dried Yeast for Italian Loaves and Pizze 100g dried brewers yeast for breads, pizze, doughnuts and other raised savoury or sweet bread doughs. Comes in a tin with airtight lid. 100g equals about 14 of those 7g sachets from the 54 supermarket. £3.15 www.seedsofitaly.com tel 020 8 8427 842 427 42 7 5020
