VESUVIO PIZZA FLOUR 10 KG MOLINO VIGEVANO

Vesuvio pizza flour by Molino Vigevano helps pizzerias and restaurants prepare Neapolitan pizza with a soft, airy and golden crust.

Product features

• Flour with cold-pressed wheat germ, stone-ground under an exclusive patent.
• Suitable for making Neapolitan pizza in any type of oven, including electric ovens.
• Flour strength: W270/290.
• Professional format: 10 kg sack.

How to use

Suitable for medium and long fermentation times of 10 to 12 hours at room temperature. The dough can also mature for 24 or 48 hours in a refrigerated cell at 6 °C.

Why choose it

This versatile professional flour is designed for pizzerias and restaurants looking to enhance Neapolitan pizza, producing a soft, airy and perfectly golden crust in different types of oven.