“00” type 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 solicitation during baking. We suggest PIZZA NAPOLETANA VERDE for dough that have to be used whithin the day they are made.
Umidità/Moisture: max 15,5 % Proteine/Proteins: min 11,5 % (s.s.) Ceneri/Ashes: max 0,55 % (s.s.)
Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 55 % Stabilità min/Stability min 8’
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