Flour for Napolitan pizza 00 type
A meal designed to achieve a more traditional dough
Le 5 Stagioni
The Neapolitan pizza is the origin of all pizzas, it is the most famous and the oldest, it was born as its name suggests in Naples in Italy. Its secret lies in its dough, it is a dough to which very little yeast is added to keep it thin, a classic.
The 5 Stagioni offers you the ideal flour, it is a particularly soft soft soft wheat flour, it is in the official list of approved suppliers by the "associazione verace pizza napoletana".
- Humidity: 15.5% max
- Protein: 11.5% max
- Chopin's alveograph: W300 (-10/+30)
- Brahender Farinograph: absorption min. 55%, stability 10min this flour is therefore very tolerant to kneading and its resistance to kneading without alteration is 10min.
- Brahender amylogram: 800/1200 A.U. (starch gelatinisation speed): here we are in the presence of a very airy and light crumb.
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