SOY PIZZA FLOUR VERA NAPOLI 10 KG MOLINO VIGEVANO

Type 0 soy pizza flour for pizzerias and restaurants looking for hearty, crisp and crumbly pizza bases.

Product features

• A balanced blend of soft wheat flour, toasted soy, remilled durum wheat semolina and vital wheat germ stone-ground.
• Flour type: 0.
• Strength: W 230 / 270.
• Soy gives the flour a unique, distinctive taste, while the remilled semolina contributes to pizza crispness.
• Professional 10 kg format.

How to use it

Suitable for medium fermentation from 6 to 8 hours at room temperature. It can also be used for longer maturation times of 24 or 48 hours in a refrigerated cell. Ideal for round pizza, takeaway pizza, pan pizza and pizza baked on a peel.

Why choose it

A versatile flour for professional supplies to pizzerias and restaurants, with a blend designed to produce pizzas with a distinctive flavour and hearty texture. A practical choice for preparing doughs for different pizza styles.