“00” type flour for simple and direct Neapolitan dough. The dough quickly reaches the best gluten conformation, can be easily stretched and shaped and promptly reacts to thermal solicitation during baking. We suggest PIZZA NAPOLETANA VERDE for dough that have to be used whithin the day they are made. 

PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 11,5 % (s.s.)
Ashes: max 0,55 % (s.s.)

RHEOLOGICAL PROPERTIES
Brabender Farinograph: Absorption min 55 % /Stability min 8’