PIZZA NAPOLETANA GREEN

Type “00” 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 has to be used within the day they are made.

Flour with medium protein value that respects the characteristics of the traditional Neapolitan method, giving volume and softness during daily processing times.
Nicola Demo Chief Technician R&D Le 5 Stagioni flours

PRODUCT CHARACTERISTICS

Chemical/physical properties

Moisture: max 15,5 %
Protein: min 11.5 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)

Rheological specifications

Brabender Farinograph:
Absorption min 55 %
Stability min 8’

Available packaging

10 KG
25 KG

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