Brand: Molino Vigevano

Ean: 8004917005386

Technical details: Verace flour is ideal for leavening within the day from 4 to 6 hours at room temperature; it can be matured for 24 hours in a refrigeration cell at 6°C. To obtain a higher and more honeycombed crust, typical of Neapolitan pizza, just increase the hydration of the dough up to 65% water and 2.5% salt. Available in 10 kg and 25 kg bags.

Conservation advice: it is advisable to keep the flour in a cool and dry environment, at a temperature of 18°/20° C and a maximum humidity of 45%, to ensure perfect yield during use. Incorrect storage can compromise use during processing.

Allergens: the product contains gluten. Produced in a factory that also processes soy, milk and derivatives, lupine and sesame.

Verace flour is ideal for making pizzas, focaccias and bread.

Flour strength W 200 - 230
Weight: 10Kg.

Supplier: Molino Vigevano

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