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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.
| 100g | |
| Energy value | 1,482 kj 350 kcal |
| Fat of which: saturated fatty acids |
1.4 g 0.3 g |
| Carbohydrates of which: sugars |
72.2 g 1.2 g |
| Fibers | 3 g |
| Proteins | 14.5 g |
| salt | 0.001 g |
Type of flour
0
Bakery
W 270/290
Proteins
14,50%
Leavening
Long
The Molino Vigevano
Molino Vigevano was born in 1936, in the province of Pavia in Lombardy, a land rich in milling tradition. The founders of Molino Vigevano brought tradition, knowledge and passion to the heart of Lomellina, still preserving intact those atavistic values, born from the completely rural matrix of white art.
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