LE 5 STAGIONI RED FLOUR FOR NEAPOLITAN PIZZA 10KG PZ

Le 5 Stagioni Tipo 00 Red Flour is a professional soft wheat flour specially developed for preparing Neapolitan pizza with long maturation times. With a high strength value of W 390, it provides a strong and resistant gluten structure, helping dough maintain its stability over extended maturation periods.

Its balanced characteristics promote dough extensibility rather than excessive elasticity and resistance, making the dough easier to handle and stretch.

Product characteristics

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  Type: Tipo 00 soft wheat flour

  
  


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  W value: 390

  
  


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  Protein: 13% (dry matter)

  
  


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  Moisture: max. 15.5%

  
  


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  Ash: max. 0.55% (dry matter)

  
  


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  Hagberg Falling Number: 280 seconds

  
  

Brabender Farinograph

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  Water absorption: 57%

  
  


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  Stability: 13 minutes

  
  

Brabender Extensograph – 135 minutes

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  Energy: 120

  
  


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  Ratio: 1.7

  
  

Available pack sizes: 1 kg, 10 kg and 25 kg.

Professional use

Ideal for pizzerias and pizza professionals preparing Neapolitan-style pizza with long maturation times. Its strength and ability to maintain gluten structure make it suitable for resistant, extensible and easy-to-handle doughs.

An excellent choice for professionals looking for a flour with defined technical characteristics and reliable performance in daily pizza production.

Why buy from Speedita?

With Speedita, you can source professional ingredients for pizzerias and restaurants directly from Italy, through a B2B service dedicated to foodservice professionals across Europe, excluding Italy.

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  More than 1,500 products for pizzerias and restaurants.

  
  


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  Combine different products in a single order.

  
  


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  Personalised pricing for professional customers.

  
  


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  Shipping from Italy throughout Europe, excluding Italy.

  
  

Speedita: from Italy directly to your restaurant, anywhere in Europe.