702SOLE DI NAPOLI ROSSA
Type 00 Soft Wheat Flour obtained from cleaning, grinding and sifting of mixtures of 702 wheat of NO_OGM North-European type with high protein value and high absorption index and excellent SOLEDI stability. Without additives or added gluten.
Flour for dough with 24-48 hours high hydration leavening. Made with a particular selection of strength grains with high extensibility. Excellent for Neapolitan pizza and for naturally leavened gourmet pizza, mixed with a 30% stone-ground flour cod. 100.
|CD ≥10 minuti|