TYPE 0 COSTIERA FLOUR 25 KG MOLINO VIGEVANO

Costiera type 0 flour in a 25 kg bag, designed for professional supplies to pizzerias and restaurants. Enriched with vital wheat germ, it is suitable for pizza, focaccia and bread doughs.

Product features

• Type 0 soft wheat flour.
• Strength: W 290/330.
• Enriched with vital wheat germ, cold-pressed and stone-ground.
• Suitable for 8/12-hour leavening at room temperature and for 24- or 48-hour maturation in a refrigerated cell at 4 °C.
• Available formats: 10 kg and 25 kg bags.
• Contains gluten. Produced in a facility that also handles soy, milk and milk products, lupin and sesame.

Store the flour in a cool, dry environment at 18°/20 °C, with maximum humidity of 45%.

How to use it

Molino Vigevano Costiera flour can be used for pizza, Neapolitan pizza, focaccia and bread. Depending on the production schedule, the dough can be leavened during the day or matured under refrigeration.

Why choose it

The 25 kg format is suitable for pizzerias and restaurants looking for a versatile type 0 flour, available for online professional supply across Europe.