Molini Pizzuti Farina Pizza Vesuvio (Manitoba) Italian Flour Tipo "0" - 25kg
Soft wheat flour type “0”, for higher hydration dough that requires long rising period. The dough needs to rise between 24 and 72 hours, at a temperature of 25° C approx. The maturation peak is reached at 48 hours.
Vesuvio is ideal for making highly hydrated doughs: a flour particularly suitable for work with retarder-proofing. The loaves stored in a refrigerated cell, even for several days, will be ready to explode with authentic taste thanks to Vesuvius. The dough needs to rise between 48 and 72 hours, considering a temperature of approximately 25°C. The peak of maturation is reached at 54 hours.
100% Italian soft wheat flour type “0”.
Moisture: 14.50 (+/-1)%
Ashes: 0.65 % max
Gluten: 15.0 % s.s
Proteins: 13 % s.s
W.: 350 (+/- 20)
P/L: 0.65(+/- 0,10)
Water absorption: 58.0 % min.
Stability: 18' 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 | 70g |
| of which sugars | 0.4g |
| Fibre | 2g |
| Protein | 16.5g |
| 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
Buy Molini Pizzuti Farina Pizza Vesuvio (Manitoba) Italian Flour Tipo "0" at Ratton Pantry.
