Pizza Napoletana Rossa

THE NAPOLITES.

Type “00” flour capable of maintaining the gluten structure over a long time.

Package 1 kg, 10 kg, 25 kg

Structured and resistant, it is used to make Neapolitan long maturation dough, and it is balanced to enhance dough elasticity over toughness.

Chemical/physical specifications

Moisture: max 15.5 %
Protein: min 13 % (b.s.)
Ash: 00 max 0.55 % (b.s.)

Rheological specifications

Farinograph Brabender:
Absorption min 57 %
Stability min 13′

Available packages

1 kg, 10 kg, 25 kg