Professional products
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€19.80€19.80Professional mix for pizza bases
Low Fat, Low Sugar, Source of Protein.
Ingredients:
- spelt flour*,
- triticum monococcum* spelt flour,
- wheat gluten*,
- spelt sourdough*,
- enzymes
* organic ingredients.
Features:
Spelt, triticum monococcum and spelt sourdough. A blend that contains all the richness of this cereal, widely consumed and appreciated in ancient Rome. It ennobles pizza with unmistakable aromatic notes and excellent nutritional qualities.
Ideas for Gurmé stuffings:
the unique taste of Italian tradition with sliced tomatoes, olives and anchovies.
Dosage: 100%
- €19.80€19.80
Professional mix for pizza bases
Low Fat, Low Sugar, Source of Fibre, High Protein.
Ingredients:
- Type “1” wheat flour*,
- stone-ground wheat flour*,
- triticum monococcum spelt flour*,
- rye flour*,
- wheat gluten*,
- spelt sourdough*,
- deactivated brewer's yeast,
- enzymes
* organic ingredients.
Features:
Type 1 wheat, durum wheat wholemeal Senatore Cappelli flour, triticum monococcum, rye and spelt sourdough. A 100% organic base that embodies in its flavor and nutrients a history as ancient as its grains, always known for their exceptional nutritional properties.
Ideas for Gurmé stuffings:
excellent with fresh cheeses, with the delicate taste of vegetable creams and pâtés, or with fresh vegetables with a Mediterranean hint.
Dosage: 100%
- €26.96€26.96
Professional mix for pizza bases.
Low Fat, Low Sugar, High Fiber and with Oat Beta-Glucans*
* they contribute to reduce the level of cholesterol in the blood (Reg. (EC) No. 1924/2006 and Reg. (EC) No. 1160/2011). The beneficial effect is obtained with a daily intake of at least 3g of Beta-glucans (about 160 g of Salus Functional Pizza).
Ingredients:
- Oat fibre
- wheat fibre and bran,
- type "0" wheat flour,
- wheat gluten,
- deactivated brewer's yeast,
- enzymes
Features:
The extraordinary nutritional benefits of the beta-glucans contained in oat fibres, combined with the precious properties of wheat fibre and bran, together in this base for pizza. A perfect harmony between consistency, aromas and palatability, for a balanced and healthy food style.
Ideas for Gurmé stuffings:
excellent with lean meats, light cheeses and fresh vegetables.
Dosage: 5+5
- €19.80€19.80
Professional mix for pizza bases
Low Sugar
Ingredienti:
- Granite of toasted maize germ,
- stone-ground durum wheat semolina,
- toasted soy flour,
- rice flour,
- malted wheat flakes,
- rye flour,
- barley flakes flour,
- spelt flour,
- oat flakes flour,
- wholemeal rye flakes,
- black sesame seeds,
- 99.9% natural sesame,
- type "00" wheat flour,
- blue poppy seeds,
- enzymes
Features:
Corn, oats, soft wheat, rye, rice, barley, spelt and durum wheat: 8 selected cereals, together in a refined blend. Enriched with blue poppy seeds, white sesame, black sesame and toasted soya, it gives the pizza a rich taste and a unique fragrance.
Ideas for Gurmé stuffings:
excellent with seasoned meats, fresh and creamy cheeses
Dosage: 2+8
- €19.80€19.80
Professional mix for pizza bases
Low Sugar Content, Low Fat Content
Ingredienti:
- Type "0" wheat flour,
- toasted barley malt,
- malted wheat flour,
- deactivated brewer's yeast,
- enzymes
Features:
Malted flour, together with toasted barley malt, characterise the pizza, giving it a refined appearance and a naturally burnished colour. A sophisticated game of aromas, which gives off a strong and unique flavor.
Ideas for Gurmé fillings:
recommended for white pizzas. Exquisite with smoked meats, mature cheeses and dried fruit.
Dosage : 2+8
- €26.95€26.95
Professional mix for pizza bases
Low Sugar
Ingredienti:
- type "0" wheat flour,
- teff flour,
- husked hemp seeds,
- quinoa flour,
- wheat bran,
- wheat sourdough,
- chia seeds,
- deactivated brewer's yeast,
- enzymes
Features:
Chia, quinoa, teff and hemp: seeds and cereals from 4 continents blended together aromatic notes, flavors and aromas, reviving in the pizza the acidic aromas of wheat germ, the nutty flavor of hemp seeds, the sweetness of teff and quinoa, in the enveloping toasty scent of bran.
Gurmé stuffing ideas:
even more appetizing with fresh cheese, fresh and grilled vegetables, aromatic herbs.
Packing: 5+5
- €19.80€19.80
Professional mix for pizza bases
Pizza Base Type 1: Low Sugar, Low Fat.
Pizza Base Type 2: Low Sugar, Low Fat, Source of Fibre.
Wholegrain Pizza Base: Low Sugar, Low Fat, High Fiber, Source of ProteinIngredients:
- Wheat bran,
- type "0" wheat flour,
- deactivated brewer's yeast,
- enzymes
Features:
A single blend for three different taste experiences. Specific dosages allow you to taste and appreciate different shades of color, aroma and taste that characterize type "1", type "2" or wholegrain pizzas.
Ideas for Gurmé stuffings:
extremely tasty with mountain cold cuts and smoked cheeses.
Dosages: 5+95 | 10+90 | 20+80
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2x1 
Starting From €1.85Starting From €1.85Fiber Source, Low Sugar
Ingredients:
- Wheat flour type "2" 86%,
- sunflower oil powder (milk proteins),
- raising agents 3.8% (Glucono delta-lactone, sodium bicarbonate),
- salt,
- dextrose,
- deactivated brewer's yeast,
- natural flavour.
Features:
This special mix makes it possible to obtain a semi-wholegrain pizza with a golden colour, an intense taste and unique aromas. Your pizza will have a crust incredibly crunchy.
- €9.90€9.90
SEMI-FINISHED PRODUCT FOR PROFESSIONAL USE
Source of Fibre, Source of Protein, Low Fat, Low Sugar
Ingredients:
- Type “1” wheat flour 75%,
- stone ground durum wheat semolina 10%,
- spelt flour 5%,
- barley flour 5%,
- salt.
Features:
Enriched with a skilful blend of ancient grains, with this product you will rediscover the authentic aromas of cereals of the past, even in pizza. With this product your pizza will be particularly golden, with a crunchy crust and an irresistible taste.
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Starting From €1.19Starting From €1.19Ingredients:
- Wheat flour type "0”.
Features:
Special flour for pizza made from a selection of soft wheat and its particular fine milling. With this flour you will obtain an always flexible dough, a better rising, a homogenous and fragrant pizza and fine and golden crust. It is suitable both for high “Neapolitan” pizzas and for thin and crispy pizzas.
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Starting From €1.79Starting From €1.79High in Fiber, Source of Protein
Ingredients:
- Stone-ground wholemeal durum wheat flour (Triticum Durum.
It may contain traces of milk, eggs, soybeans, sesame seeds and lupins.
Features:
Due to its peculiar protein structure, Durum Wheat is perfect for the semolina grinding and is ideal for the production of dried and fresh pasta. With its specific, traditional stone-ground processing, semolina is characterized by an irregular granulation, a high content of bran and the preservation of the precious wheat germ.
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Starting From €1.79Starting From €1.79Ingredients:
- Rice flour (Oryza Sativa).
Può contenere tracce di latte, uova, soia, semi di sesamo, lupini e cereali contenenti glutine.
Features:
Rice, a graminecae of the genus Oryza, is the most common cereal in the world. Basic food for about one third of the terrestrial population, it is native to South East Asia, where it has been cultivated for more than 5000 years. Appreciated for its nutritional qualities, it has a medium-low satiety index, but higher than that of pasta. By absorbing more water, it produces more volume and weight for the same calories.
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Starting From €0.89Starting From €0.89Source of Protein, Source of Fibre
Ingredients:
- wheat flour type "2"*.
* The flour has been treated with L-Ascorbic acid, which has a technological function. There is no trace of it once the product is cooked and therefore does not need to be declared on the label.
It may contain traces of milk, eggs, soya, sesame seeds and lupins.
Features:
This flour contains a bran that does not weigh down the bread and enriches it with aromatic stamps and unique aromas, while not presenting the bitter taste and flakes of traditional bran. Bran is the part of the grain richest in fibre and micronutrients such as vitamins and minerals, essential for a balanced diet that does not give up taste. Ruggeri Type “2” Wheat Flour has a low fat content, is a source of fibre and complies with the quantity of mineral salts established by Presidential Decree No 187 of 9 February 2001 (0.81-0.95).
Some recipes made with Wheat Flour Type “2” Ruggeri
Type “2” wheat flour is also known as 'semi-integral' flour, which is characterised by large granules and a higher quantity of fibrous components and seed germ than type “1”, “0” or “00” flour. Type “2” wheat flour has excellent nutritional properties (rich in protein and fibre) and is easier to process than wholegrain wheat flour. It is therefore a very good compromise for natural baking.
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Starting From €0.89Starting From €0.89Source of Protein, Source of Fibre
Ingredients:
- wheat flour type "1"*.
* The flour has been treated with L-Ascorbic acid, which has a technological function. There is no trace of it once the product is cooked and therefore does not need to be declared on the label .
It may contain traces of milk, eggs, soya, sesame seeds and lupins.
Features:
This flour contains a bran that does not weigh down the bread and enriches it with aromatic stamps and unique aromas, while not presenting the bitter taste and flakes of traditional bran. Bran is the part of the grain richest in fibre and micronutrients such as vitamins and minerals, essential for a balanced diet that does not give up taste. Ruggeri Type 1 Soft Wheat Flour has a low fat content, is a source of fibre and maintains the appearance and versatility of "0" type soft wheat flours, while respecting the quantity of mineral salts established by Presidential Decree no. 187 of 9 February 2001 (0.66-0.80).
What do numbers “00”, “0”, “1” and “2” represent?
In soft wheat flour the numbering represents 30 % of the flour's degree of refinement: Type “00” corresponds to a very refined flour which will therefore be deprived of most of the nutritional elements of the wheat.
Type “1” Wheat Flour is naturally rich in nutrients while maintaining the characteristics for the baking of Type “0” Refined Flour. Type “1” flour contains more bran and wheat germ, the richest parts in nutrients.
Type “1” flour is ideal for bread, pizza, fresh pasta and desserts
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2x1 
Starting From €1.79Starting From €1.79High in Fiber, Source of Protein
Ingredients:
- Stone-ground type "1" wheat flour *.
* The flour has been treated with L-Ascorbic Acid, which has a technological function. There is no trace of it once the product is cooked and therefore it does not need to be declared on the label.
It may contain traces of milk, eggs, soya, sesame seeds and lupins.
Features:
Wheat is the most important grain for human nutrition, due to its wide use in bakery, pastry and fresh pasta. With its specific, traditional stone ground processing, the flour is characterized by an irregular granulation, a high content of bran and the preservation of the precious wheat germ.
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Starting From €2.09Starting From €2.09PizzaEnzymes improver is the result of a perfect balance of the best enzymes.
It gives stability to the dough and makes it very easy to work, thanks to the excellent balance between extensibility and toughness. In the oven, your pizza will have an extraordinary boost and will be characterized by a homogeneous hole structure. PizzaEnzymes eliminates gumminess, making the pizza always crispy, with a perfect golden color and with the typical taste of the best Italian tradition. Suitable for all types of pizza (“Napoletana”. “Romana, etc..)
Ingredients:
- dried "0" type wheat flour
- enzymes.
Features:
Enzyme based improver. An innovative and original technology that uses all the natural energy of enzymes.
Dosage:
1% of PizzaEnzymes calculated on the weight of flour (e.g. 10 gr. PizzaEnzymes for 1 Kg of Flour).
Modes of use:
Use PizzaEnzymes together with flour to obtain the dough and reduce by about 5% the amount of water normally used in the recipe.
- just
add
water 
Starting From €4.30Starting From €4.30Complete mix for cakes
Ingredients:
- sugar,
- butter powder,
- starches (of wheat, maize and rice),
- mixture of egg powder,
- wheat flour type "0",
- powdered coconut vegetable fat,
- soy protein,
- raising agents (sodium acid pyrophosphate, sodium bicarbonate, potato starch),
- dextrose,
- yoghurt powder 1,3%,
- stabiliser: xanthan gum,
- flavourings,
- salt,
- vegetable concentrate.
It may contain traces of sesame seeds and lupins.
Features:
A low-fat yoghurt base, customizable as you like. Ideal for soft cakes, plumcakes and muffins that release the intense and authentic scent of freshly baked cakes.
- €15.00€15.00
SEMI-FINISHED PRODUCT FOR PROFESSIONAL USE
Source of Protein, Rich in Fibers, Low Sugars
Ingredients:
- Wholegrain wheat flour (type "0" wheat flour, wheat bran),
- sesame seeds,
- low sodium sea salt.
It may contain traces of milk, eggs, soya and lupins.
Features:
This semi-finished product is the result of a skilful blend of wheat flour and wheat bran in the right proportions and it is perfect for those who love to savour the genuine flavours of the past.
- €82.50€82.50
Semi-finished product for professional use
Features:
Ruggeri's Inclusions add a touch of colour and delicacies to bakery products, enhancing them with pleasant sweetness.
Ingredients:
- cocoa paste,
- sugar,
- dextrose,
- emulsifier: soy lecithin
- €82.50€82.50
Semi-finished product for professional use
Features:
Our decorations allow you to customize the bakery products, enhancing their appearance. They enhance the presentation of the finished product in a sophisticated game of scents, colours, contrasts and textures.
Ingredients:
- Fruit (apple puree 29%),
- apple juice 18%
- sucrose 25%,
- fructose syrup 19%,
- rice flour 5%,
- gelling agent: pectin
