TYPE 0 TRAMONTI FLOUR 25 KG MOLINO VIGEVANO

Tramonti type 0 flour by Molino Vigevano in a 25 kg format, designed for professional supplies to pizzerias and restaurants. Its W 330-360 strength makes it suitable for long-fermentation doughs.

Product features

• Type 0 soft wheat flour with 2% wheat germ flour.
• Vital wheat germ, cold-pressed and stone-ground, recovered and reintroduced to preserve its nutritional and aromatic properties.
• W 330-360 strength, suitable for long-fermentation doughs.
• Suitable for preparing pizza, focaccia and bread.
• Nutritional values per 100 g: 1554 kJ (366 kcal), fat 0.8 g of which saturates 0.2 g, carbohydrates 75.1 g of which sugars 1.7 g, fibre 1.8 g, protein 14.5 g, salt 0.01 g.

How to use

Use for professional doughs intended for pizza, focaccia and bread. Store in a cool, dry place at 18°/20°C and maximum humidity of 45%; improper storage may affect the quality of the flour.

Why choose it

This Molino Vigevano professional flour is available in a 25 kg format, practical for pizzerias and restaurants ordering supplies across Europe. Stone milling and vital wheat germ enhance the flour’s aromatic components.