Traditional “00 LG”
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 taste the “cornice”.
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Traditional “00 RP”
For fast leaveningUsing 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 taste the “cornice”. Ideal flour for the production of pizza with short leavening times.
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Traditional “00 MD”
For medium leaveningUsing this flour you obtain a soft, silky and easy to roll out dough; the final product will be soft and at the same time fragrant without giving the sensation of rubberiness when preparing to taste the “cornice”. Flour approved by the Verace Pizza Napoletana Association (AVPN) of which Molino Piantoni is the official supplier.
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