Developed by Molini Pizzuti technicians based on feedback from Neapolitan master pizza chefs, this flour is ideal for medium and long leavening doughs. The quality of the proteins and prolonged stability ensure excellent performance during the kneading phase. After cooking, the dough reaches a perfect golden color, with a marked alveolation and a well-developed crust. The dough requires leavening between 24 and 48 hours at a temperature of around 25°C, reaching peak maturation after 36 hours.
Pizzuti flour Amalfi Coast "0" Kg. 5
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Product Information
Brief description
Developed by Molini Pizzuti technicians based on feedback from Neapolitan master pizza chefs, this flour is ideal for medium and long leavening doughs. The quality of the proteins and prolonged stability ensur...
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12.48 €
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1 3professional flourPizza flourHigh Italian qualityBread flourIdeal for soft doughsTraditional Italian FlourPrepared for artisanal recipes
Brand Molini Pizzuti
Type of flour wheat flour
Type of flour for culinary use pizza flour
Country of origin Italy
Item Weight 5000 Gr
Flour Type Type 0
Data sheetDownloadDelivery times
24/48h in Italy, 48/72h in Europe with Standard and Express options
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Notes
The technical information, Ingredient Sheet, Nutritional Table are attached to the published object. If they are missing you can request them by writing to [email protected] The information on the product labels may vary for reasons beyond our control, therefore there may be discrepancies between the information on the site and that on the products delivered. We invite you to always check the information on the product before its consumption or use. Ban on the sale of alcoholic beverages to minors under 18 years of age - Alcohol abuse is dangerous for your health. Consume in moderation.