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Description
Soft wheat flour type “00” ideal for the production of Neapolitan pizza with direct leavening for up to 6 hours at room temperature (68-77 °F) and it can be left to mature in the cell at 39,2 °F for up to 24 hours. Obtained from the traditional grinding of the grain of wheat, without the addition of gluten and chemical additives, it is the true flour of the Neapolitan tradition that developed over the last century. Characterized by ease of use, without ever losing sight of the healthiness of the product. Pizza will always be characterized by its high lightness and digestibility
