Pizza Napoletana Verde

THE NAPOLITES.

Type “00” flour for simple and direct Neapolitan dough.

Package 10 kg, 25 kg

The dough quickly reaches the best gluten conformation, can be easily stretched and shaped and promptly reacts to thermal stress during baking. It is recommended for making dough that has to be
used within the day they are made.

Pizza Napoletana

Chemical/physical specifications

Moisture: max 15.5 %
Protein: min 11.5 % (b.s.)
Ash: 00 max 0.55 % (b.s.)

Rheological specifications

Farinograph Brabender:
Absorption min 55 %
Stability min 8′

Available packages

10 kg, 25 kg