Tradizionale “00LG”

Good things require the right time

Ideal for “long” leavening. Using this flour you obtain a soft, silky and easy to roll out dough; thanks to well-controlled leavening, the final product will be soft and at the same time fragrant without giving the sensation of rubberiness when preparing to savor the “cornice”. Ideal flour for the production of traditional and pan pizza with long leavening times, over 16 hours at around 18/20° C. The dough can keep leavening for 48/72 hours if stored at a temperature of 4° C.

Format 10 kg
Use Pizza
Line Traditional
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