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26,58€
Ideal for the Neapolitan pizza making with direct leavening until 6 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 24 hours.
Ordine Minimi 10 Sacchi
- Description
- Additional information
Description
Napoli Antica
Type "0" soft wheat flour is ideal for the production of Neapolitan pizza with direct leavening for up to 6 hours at room temperature (20-25 ° C) and can be left to mature in the cell at 4 ° C for up to 24 hours. .
Obtained from the whole-body grinding of the grain of wheat, without the addition of gluten and chemical additives, it is enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, as well as to bring back to life the ancient flavors of the wheat.
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Valore energetico: 1491kj / 351kcal
Fibre: 2,9g
Carboidrati: 70g di cui zuccheri 1mg
Grassi: 1,5g di cui saturi 0,3g
Proteine: 12g
Sale: 0,018g
Classe di lievitazione: Breve
Formato: 25kg in carta
W.240-260, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 10,5%, Hydratation min 56.5%, bread-making absorption of liquids up to 63%
Additional information
| Weight | N/A |
|---|---|
| Formato | 25 KG |
| Tipo | 0 |
