PINSA FLOUR AROMA SPECIAL MOLINO VIGEVANO 10 KG

Pinsa flour Aroma Special by Molino Vigevano gives pizzerias and restaurants a professional base for Roman pinsa and focaccia alla pala, with W 350 and no soy.

Product features

• Pack size: 10 kg bag.
• Flour strength: W 350.
• Does not contain soy.
• Contains cold-pressed and stone-ground wheat germ, produced using a patented Molino Vigevano process.
• Intense aroma and long-lasting fragrance.

How to use

Suitable for preparing Roman pinsa and focaccia alla pala. It can be used for medium fermentation times of 8-12 hours at room temperature and extended maturation in the refrigerator for 24-48 hours at 4 °C.

Store the flour in a cool, dry place at 18-20 °C, with humidity not exceeding 45%.

Why choose it

The W 350 strength supports elasticity and dough stability during long fermentation. Processing the wheat germ helps preserve the nutritional and aromatic qualities of the wheat, for pinsa that is crisp on the outside and soft inside.