Molini Pizzuti Farina Pizza Costa D'Amalfi Italian Flour Tipo "0" - 25kg
Soft wheat flour Type “0”, developed by our technical staff according to feedbacks provided by local Italian Pizzaioli for medium-long rising period dough. The dough needs to rise between 8 and 48 hours, at a temperature of 25° C approx. The maturation peak is reached at 24 hours.
Developed by Molini Pizzuti's technicians based on feedback from Neapolitan master pizza chefs, it is ideal for making medium/long leavening dough. The quality of the proteins and the long stability guarantee excellent performance in the kneading phase. After cooking, the dough has a golden color, a marked alveolation and an excellent development of the crust. The dough needs to rise between 24 and 48 hours at a temperature of approximately 25°C.
100% Italian Flour.
Moisture: 14.50 (+/-1)%
Ashes: 0.65 % max
Gluten: 13.5 % s.s
Proteins: 15.0 % s.s
W.: 300 (+/- 20)
P/L: 0.65(+/- 0,10)
Water absorption: 57,0 % min.
Stability: 14' min.
About Molini Pizzuti
Molini Pizzuti has been making quality flours since 1953
For over sixty years, milling has been our passion!
Located in the heart of the province of Salerno, in the industrial area of Bellizzi, the company is characterised by a high production capacity, 500 tons/24h and by a sophisticated automation and control network.
Ingredients
Contains Wheat. May contain Soya.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values per 100g |
| Energy |
1501kJ/354kcal |
| Fat |
2g |
|
of which saturates |
0.4g |
| Carbohydrate | 70g |
| of which sugars | 0.4g |
| Fibre | 2g |
| Protein | 15g |
| Salt | 0.004g |
Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
Buy Molini Pizzuti Farina Pizza Costa D'Amalfi Italian Flour Tipo "0" - 25kg at Ratton Pantry.
Soft wheat flour Type “0”, developed by our technical staff according to feedbacks provided by local Italian Pizzaioli for medium-long rising period dough. The dough needs to rise between 8 and 48 hours, at a temperature of 25° C approx. The maturation peak is reached at 24 hours.
Developed by Molini Pizzuti's technicians based on feedback from Neapolitan master pizza chefs, it is ideal for making medium/long leavening dough. The quality of the proteins and the long stability guarantee excellent performance in the kneading phase. After cooking, the dough has a golden color, a marked alveolation and an excellent development of the crust. The dough needs to rise between 24 and 48 hours at a temperature of approximately 25°C.
100% Italian Flour.
Moisture: 14.50 (+/-1)%
Ashes: 0.65 % max
Gluten: 13.5 % s.s
Proteins: 15.0 % s.s
W.: 300 (+/- 20)
P/L: 0.65(+/- 0,10)
Water absorption: 57,0 % min.
Stability: 14' min.
About Molini Pizzuti
Molini Pizzuti has been making quality flours since 1953
For over sixty years, milling has been our passion!
Located in the heart of the province of Salerno, in the industrial area of Bellizzi, the company is characterised by a high production capacity, 500 tons/24h and by a sophisticated automation and control network.
Ingredients
Contains Wheat. May contain Soya.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values per 100g |
| Energy |
1501kJ/354kcal |
| Fat |
2g |
|
of which saturates |
0.4g |
| Carbohydrate | 70g |
| of which sugars | 0.4g |
| Fibre | 2g |
| Protein | 15g |
| Salt | 0.004g |
Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
Buy Molini Pizzuti Farina Pizza Costa D'Amalfi Italian Flour Tipo "0" - 25kg at Ratton Pantry.
Original: $7.97
-70%$7.97
$2.39Description
Soft wheat flour Type “0”, developed by our technical staff according to feedbacks provided by local Italian Pizzaioli for medium-long rising period dough. The dough needs to rise between 8 and 48 hours, at a temperature of 25° C approx. The maturation peak is reached at 24 hours.
Developed by Molini Pizzuti's technicians based on feedback from Neapolitan master pizza chefs, it is ideal for making medium/long leavening dough. The quality of the proteins and the long stability guarantee excellent performance in the kneading phase. After cooking, the dough has a golden color, a marked alveolation and an excellent development of the crust. The dough needs to rise between 24 and 48 hours at a temperature of approximately 25°C.
100% Italian Flour.
Moisture: 14.50 (+/-1)%
Ashes: 0.65 % max
Gluten: 13.5 % s.s
Proteins: 15.0 % s.s
W.: 300 (+/- 20)
P/L: 0.65(+/- 0,10)
Water absorption: 57,0 % min.
Stability: 14' min.
About Molini Pizzuti
Molini Pizzuti has been making quality flours since 1953
For over sixty years, milling has been our passion!
Located in the heart of the province of Salerno, in the industrial area of Bellizzi, the company is characterised by a high production capacity, 500 tons/24h and by a sophisticated automation and control network.
Ingredients
Contains Wheat. May contain Soya.
Country of Origin
Italy
Nutrition
| Nutrition | Typical Values per 100g |
| Energy |
1501kJ/354kcal |
| Fat |
2g |
|
of which saturates |
0.4g |
| Carbohydrate | 70g |
| of which sugars | 0.4g |
| Fibre | 2g |
| Protein | 15g |
| Salt | 0.004g |
Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
Buy Molini Pizzuti Farina Pizza Costa D'Amalfi Italian Flour Tipo "0" - 25kg at Ratton Pantry.
