Pizza tonda alla Romana

Soft wheat flour type “00” made from strong Italian and European wheat, soy (NON-GMO), re-milled durum wheat semolina and sourdough.

[W 300]

Blend of selected soft wheat flours developed to ensure high dough extensibility and easy stretching, key characteristics for the preparation of Roman-style round pizza.

The formulation guarantees regular fermentation development and a light, crispy structure after baking.

Ideal Use

Suitable for the preparation of Roman-style round pizza with medium to long fermentation doughs.

Ideal for processes requiring thin stretching, excellent baking stability and the development of a crisp and dry final product.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste, with a balanced profile that enhances the crispness and fragrance of the final product.

Formats / Packaging

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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