Molini Pizzuti Farina Tradizione Napoletana Italian Pizza Flour Tipo "00" - 25kg
Wheat flour type "00". Short rising period Flour for Pizza dough, ideal to make “true” traditional neapolitan pizza. The dough needs to rise between 4 and 12 hours, at a temperature of 25° C approx. The maturation peak is reached at 8 hours.
Moisture: 14,50 (+/-1)%
Ashes: 0,55 % max
Gluten: 10,5 % s.s
Proteins: 12,0 % s.s
W.: 220 (+/- 20)
P/L: 0,65(+/- 0,10)
Water absorption: 54,0 % min.
Stability: 5' min.
About Molini Pizzuti
Molini Pizzuti has been making quality flours since 1953
For over sixty years, milling has been our passion!
Located in the heart of the province of Salerno, in the industrial area of Bellizzi, the company is characterised by a high production capacity, 500 tons/24h and by a sophisticated automation and control network.
Ingredients
Contains Wheat. May contain Soya.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values per 100g |
| Energy |
1501kJ/354kcal |
| Fat |
2g |
|
of which saturates |
0.4g |
| Carbohydrate | 73g |
| of which sugars | 0.4g |
| Fibre | 2g |
| Protein | 10g |
| Salt | 0.004g |
Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
