Flour Napoletana

Flour Napoletana

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Soft wheat flour type “00” with medium-high protein content, suitable for all direct and indirect doughs for pizza napoletana. This special flour, developed in collaboration with the pizzaioli master chefs of the Associazione Verace Pizza Napoletana, makes the dough elastic and guarantees an excellent pizza crust. For more information, see the datasheet

Moisture: max 15,5 %
Proteins: min 11,5 %(s.s.)
Ashes: 00 max 0,55 % (s.s.)