Flour Type "00" Pizza Napoletana

Soft wheat flour type “00” with medium-high protein content, suitable for all direct and indirect doughs for pizza napoletana. This special flour, developed in collaboration with the pizzaioli master chefs of the Associazione Verace Pizza Napoletana, makes the dough elastic and guarantees an excellent pizza crust.

physical/chemical properties

  • Moisture: max 15,5 %
  • Proteins: min 11,5 % (s.s.)
  • Ashes: type 00 max 0,55 (s.s.)

rheological properties

  • Alveografo Chopin/Chopin Alveograph: W 300 - Tolleranza/Tollerance: -10/+20 P/L 0,60 - Tolleranza/Tollerance: MAX
  • Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 55 % Stabilità min/Stability min 10’
  • Amilografo Brabender/Brabender Amylograph: Amilogramma/Amylogram 800/1200 u.a.

avaible packaging

  • 25 kg white-red bag for “Neapolitan Pizza”
  • 10 kg white-red bag for “Neapolitan Pizza”


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