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Pizza tonda alla Napoletana
Pizza tonda alla Napoletana
Soft wheat flour type “00” made from Italian wheat, starch and sourdough.
[W 240/270]
Blend of selected soft wheat flours developed to ensure high dough extensibility, regular fermentation development and excellent elasticity.
The formulation allows the creation of a well-developed cornicione and a soft, light structure, respecting the traditional characteristics of Neapolitan-style round pizza.
Ideal Use
Suitable for the preparation of Neapolitan-style round pizza with medium to long fermentation doughs.
Ideal for processes requiring excellent dough handling during stretching, good baking stability and proper development of the cornicione.
Organoleptic Characteristics
Pleasant and characteristic aroma and taste, with a balanced profile that enhances softness, lightness and alveolation of the final product.
Formats / Packaging
25 kg
Paper bag
10 kg
Paper bag
Storage
Store in a clean, dry and properly ventilated environment.
Improper storage conditions may negatively affect the technological performance and yield of the flour during use.
To preserve the product’s quality and functional characteristics, it is recommended to store the flour off the floor, away from walls and distant from heat sources.
Come possiamo
supportarti?
Il nostro Molino è custode di qualità e genuinità.
Farine di qualità per pizza, pinsa, pane e pasticceria, pensate per professionisti e appassionati, con soluzioni anche biologiche e senza glutine.
Affianchiamo pizzaioli, panificatori, pasticceri e operatori del settore nella scelta della farina più adatta alle proprie lavorazioni, offrendo supporto tecnico, confronto diretto e formazione continua.
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Molino Iaquone
Via Borgo Vicalvi 1, 03030 Vicalvi FR
Telefono: (+39) 0776 506275
email: iaquone@molinoiaquone.com
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