Eursource Brings Taste Upgrade Solution To Nation’s Restaurants with Innovative INFIBRA flour

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During the peak of Covid, when grocery stores had limited inventory and customers turned to takeout and delivery, one of the most ordered food options was pizza. It’s quick, easy, and everyone loves it. However, the challenge for the pizza operator is to find authentic ingredients to ensure flavor that can be replicated both in a restaurant’s dining room and to-go.

As a long time observer of pizza industry trends, Jeanette Catena brings a truly unique perspective. In her dual roles as a pizzeria owner, pizzaiola and importer, the New Jersey entrepreneur understands the role that the right flour plays in creating signature pizza. With that in mind, Catena’s Eursource company imports the Italian made INFIBRA flour line by Molino Denti. “The wheat germ found in our flour adds a new dimension to what pizza tastes like,” Catena noted. “Flour has different roles when it comes to what you are baking or cooking. The wheat is chosen for specific purposes to ensure the final product meets the correct flavor profiles.”

Pappalard
1st place 2021 Pizza Expo: (L-R) Jeanette Catena, Alfredo Pappalardo, Frank Catena

With Catena’s guidance many restaurants across the nation have also utilized the innovative flour to enhance the flavor profiles of pasta and baked goods. Depending on the application, white flour with the proper amount of mineral salts for egg pasta, lower protein for pastry flour or stronger flour for bread, the wheat is chosen to facilitate each process. The Molino Denti brand accomplishes these requirements with its rich farming history and carefully selected grains that ensure versatility, high quality, and ease of use.

While Molino Denti has been known for its wide range of flour options– pizza, pasta, bread, pastries– the most exciting and innovative new addition is the INFIBRA product. “What we do with the INFIBRA flour is take the wheat germ, toast it so it has extended shelf life, and then add it back into the flour so you are now getting a more complete, whole flour. Not only is it sustainable and flavorful, but it is healthier,” shared Jeanette Catena, President of Eursource. In addition to showing a restaurant how to upgrade their flour with Molino Denti, the company gives tips on simply adding a percentage of INFIBRA to their flour game, offering a signature dish therefore differentiating from the competition.

As a brand of Molino Denti, the INFIBRA product will have a subtle nuttiness to itself, bringing a new facet to pizza, pasta, and bread. “I discovered this brand at a food show and was inspired by the wide variety and how they processed wheat in a way so that the nutrients remain in tack to its original flavor profiles. I wanted to bring this innovation and expertise to the USA to offer customers a higher quality and upgraded flavor to flour,” Catena commented.

“This past year has undoubtedly set the bar for the quality of food to go. Operators had to re-think their takeout programs and consider new equipment and recipes. “The INFIBRA flour raises the standards for takeout because of the toasting of the wheat germ which enhances flavors, ensures health benefits and enables extraordinary re-heatability characteristics.” When reheated, the oils in the wheat germ are released so the quality of the meal is just as good at home as it would be in a restaurant.

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While the return of in door dining excites many, some have embraced food to go from the comfort of their homes. “Operators can use this opportunity to elevate their takeout program and offer specifically formulated for take home products, or a frozen version of their made on site items that translates into indoor dining.” The INFIBRA product works well in customers’ homes and in on site restaurants, bringing a “next level” flavor experience to dishes.

With the addition of INFIBRA to a restaurant’s menu, operators can create new and meaningful experiences for the low addition of .23 per dish. For such a low cost, and a huge flavor upgrade, operators will surely stand out. For more information visit the Farina Infibra website.

** Alfredo Pappalardo, The Winner of Best Neapolitan Pizza @Pizza Expo 2021 uses Molino Denti Flours


For more information on Eursource, restaurant and foodservice professionals are invited to visit their website.

Eursource Recipe Infibra Flour

  • T&S Brass Eversteel Pre-Rinse Units
  • DAVO by Avalara
  • Inline Plastics
  • AHF National Conference 2024
  • AyrKing Mixstir
  • Simplot Frozen Avocado
  • Easy Ice
  • McKee Foodservice Sunbelt Bakery
  • Atosa USA
  • Epiq Global Payment Card Settlement
  • RATIONAL USA
  • BelGioioso Burrata
  • Day & Nite
  • Imperial Dade
  • RAK Porcelain