Tradizionale “00MD”

For fragrant and soft pizzas

Ideal for “medium” 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 pizza with medium-long leavening times, 8/16 hours at around 18/20° C. The dough can keep leavening for 36/48 hours if stored at a temperature of 4° C.

Flour approved by the Verace Pizza Napoletana Association (AVPN) of which Molino Piantoni is the official supplier.

Format 10 kg
Use Pizza
Line Traditional
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