Type “00” flour for simple and direct Neapolitan dough.
Flours
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.
Type “00” flour for simple and direct Neapolitan dough.
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.
Chemical/physical specifications
Moisture: max 15.5 %
Protein: min 11.5 % (b.s.)
Ash: 00 max 0.55 % (b.s.)
Rheological specifications
Available packages
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