Horizon Milling launches Primo Mulino™ Italian-style flour

LAS VEGAS – Oct. 7, 2013 – Horizon Milling today launched its Primo Mulino™ Italian-style flour at the 2013 International Baking Industry Exposition (IBIE®) to help food service providers make great tasting crisp-yet-tender pizza crust, flatbreads, Italian-style breads and crackers. Available from a North American consistent supply at an affordable price point, the new Italian-style flour eliminates the challenges associated with using imported ingredients.

During sensory tests, pizza enthusiasts found Primo Mulino™ Italian-style flour comparable to one of the most popular imported 00 flours in a blind taste test of Neapolitan-style pizza.* “00” refers to the fineness of the flour along with reference to the amount of bran and germ removed. It is unbleached and does not contain additives, giving the flour a slightly creamy color.

Mixed with hard, spring and soft wheat, Horizon Milling’s new Primo Mulino™ Italian-style flour is finely milled and the high protein content produces a soft, supple dough that is easy to work with. The flour has great mixing tolerance, excellent water absorption and works well with long fermentation. It is enriched but otherwise free of treatments and additives. The new Horizon Milling® flour is ideal for creating great tasting pizza crusts, flatbreads, Italian breads like ciabatta and focaccia, Artisan and European-style hearth breads, pan breads and crackers. The low ash creates a bright, golden crust.

“Primo Mulino™ Italian-style flour is a premium flour blend perfect for restaurants and mom and pop pizzerias looking to make great tasting pizza crusts and Italian-style breads that are crispy on the outside and tender on the inside – just like their patrons would experience in Italy.” said William Hale, business development leader at Horizon Milling. “However, customers don’t have to deal with the supply chain challenges common with Italian imports.”

*2013 Cargill Proprietary Consumer Testing

Contact
Niki Larson, 651-341-7711
niki_larson@cargill.com