12x Molino Vigevano Farina Pizza in Teglia type 0 flour 500g

Molino Vigevano Pizza in Teglia Flour 500g
Leaving: Long
Breadmaking: W 350

It is ideal for medium and long leavening from 10 to 12 hours at room temperature.
Also suitable for highly hydrated doughs.
This flour is ideal for making pan pizza in any type of oven, even electric.
100% natural, without additives and preservatives.

Molino Vigevano Pizza in Teglia flour is made with Type “0” soft wheat flour and vital wheat germ designed for the perfect creation of light and alveolated doughs, giving volume and flavor to creations in the kitchen. Pizza in Teglia flour is very easy to use even with hydration at 70/80%, it is ideal for preparing pan pizza, with a high and soft edge; it will give you an explosion of unique aromas and flavor, in the name of the tradition of one of the symbolic dishes of Italian cuisine.

Molino Vigevano's Pizza in Teglia flour is the ideal product for those who want to make pan pizza and Roman-style pizza in pala with simplicity. You will always get a crust with honeycomb texture, soft and perfectly golden with any type of oven. It is ideal for medium and long leavening from 6 to 12 hours at room temperature; it can be left to mature for 24 or 48 hours in a refrigeration cell at 4°C.

Ingredients: Type "0" soft wheat flour

Without added additives

Produced in a facility that processes eggs, peanuts, soy, milk, hazelnuts, walnuts, pistachios, almonds, sesame, lupins, mustard and therefore the product may contain them.