Flour for Neapolitan Pizza Vesuvio Molino Vigevano 500g

Flour Vesuvius of the Molino Vigevano it is made with type "0" soft wheat flour and vital wheat germ studied for the perfect realization of light and honeycomb dough giving volume and taste to the creations in the kitchen. Vesuvio flour is very simple to use and is ideal for preparing Neapolitan pizza, with a high and soft edge; will give you an explosion of unique aromas and flavors, in the name of the tradition of one of the symbolic dishes of Italian cuisine.

The Vesuvio di Molino Vigevano flour is the ideal product for those who want to make the real Neapolitan pizza and Roman-style pizza in shovel with simplicity. You will get a honeycomb, soft and perfectly golden cornice that is always on any type of oven. It is ideal for medium and long leavening from 6 to 12 hours at room temperature; it can be matured for 24 or 48 hours in a refrigeration cell at 4 ° C.

Ingredients: Type "0" soft wheat flour

Without the addition of additives

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

It is advisable to store the flour in a cool and dry environment, at a temperature of 18 ° / 20 ° C and maximum humidity of the 45%, to guarantee a perfect yield during use. Incorrect storage can compromise its use during processing.