Grands Moulins de Paris has chosen to partner with the Italian expertise of Moulins Bongiovanni to develop Italian-quality pizza flours. This partnership has resulted in two flours marketed by Grands Moulins de Paris to our key account customers.
Both "VERA" flours are made in Italy. They have been developed in collaboration with the best Neapolitan pizza chefs and selected to offer catering and bakery professionals Italian-quality pizzas. Read Gaia Bongiovanni's testimonial:
Grands Moulins De Paris & Bongiovanni: tradition and high standards
As a century-old miller, it was important for us to partner with a company with recognized expertise.
The history of the Italian mill Bongiovanni began in 1977 with its founder Claudio Bongiovanni. In just 40 years, he has managed to transform it into one of the largest facilities in Piedmont, a region rich in food and wine and traditionally dedicated to wheat cultivation and milling. Today, it is one of Italy's leading flour producers. Every day, nearly 470 tons of flour are produced at Bongiovanni's two production sites, which operate 24 hours a day.
VERA: the flours that give pizzas the taste of la Dolce Vita
Creating the ideal pizza flour requires true experts. That's why we chose to partner with Bongiovanni for our two "VERA" flours, made in Italy, the birthplace of pizza.
For years, Italian mills have researched and developed flours specifically designed for making pizza dough. From grain selection to milling, storage, and cleaning, everything has been carefully thought out and designed to obtain the best possible flour for pizza.
VERA flour for Neapolitan pizza
This pizza flour is designed for products that require a long rising time (48 hours in the refrigerator and 20 hours at room temperature).
Ideal for making authentic traditional Neapolitan pizza, it is approved according to the specifications of the Associazione Verace Pizza Napoletana (AVPN).
VERA for Neapolitan pizza produces dough that is easy to stretch in the "Neapolitan style" and results in smooth, uniform dough. It has exceptional resistance during the rising process and allows for excellent crust development during baking.
VERA flour for Italian pizza
This pizza flour is recommended for making medium-rise dough (i.e., 24 hours in the refrigerator and 12 hours at room temperature).
Ideal for focaccia and pizza by the slice, the dough is easy to stretch, smooth, and uniform. It has good resistance during the rising process and expresses all its vitality during fermentation, resulting in a beautiful honeycomb structure. It allows for quick baking for a light and digestible result.
A dedicated recipe booklet
To facilitate the marketing of these new flours to our customers, a booklet has been specially designed to present this Bongiovanni partnership and these two new pizza flours that are part of the Grands Moulins de Paris range. This document also includes recipes with practical tips for use.
