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Italian flour and tomatoes - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Italian flour and tomatoes

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  • Italian flour and tomatoes

    Anyone used these before? I found them at Lamana @essenden airport... I have also seen this flour at the big fruit shop @ Doncaster shopping centre.

    The flour is 11.2% protein. I usually use lighthouse bread and pizza flour for pizza and defiance bakers flour for bread. Both have higher protein levels than this Italian one. I have been using these aforementioned flours because they are easy to get at woolworths during the standard shop.....

  • #2
    Re: Italian flour and tomatoes



    • #3
      Re: Italian flour and tomatoes

      If its Italian it must be good for pizza, are you serious?

      We grow and process the finest food in Oz, try Wallaby flour from Lauke mills it is so fine and high protein, I use it for bread and pizza and can not fault it.

      If you want tomatoes grow your own, cant get better than that.
      The English language was invented by people who couldnt spell.

      My Build.



      • #4
        Re: Italian flour and tomatoes

        I think Heliman had an old post on this.

        Laucke is great and so is their range.

        For pizza/foccacia flour my fave is the one from Allied Mills which I buy best price through a catering supplier.

        NissenNeill and I both agree on Gagganis

        Build #1

        Build #2 (Current)


        • #5
          Re: Italian flour and tomatoes

          Probably find the Italian flour is Australian too
          Australia exports a lot of wheat to Italy


          • #6
            Re: Italian flour and tomatoes

            Originally posted by Bacterium View Post

            For pizza/foccacia flour my fave is the one from Allied Mills which I buy best price through a catering supplier.
            Me the same, Allied Mills Pizza flour 100201
            12.5 kgs Cheap and good.
            Kindled with zeal and fired with passion.


            • #7
              Re: Italian flour and tomatoes

              Ok, all points taken. Tried the flour and tomatoes last night and no better if not as good as my standard Aussie products. Will revert to local produce......