0
25 Kg flour "pizza napoli" type 0
€66.65
VAT included
pizznap30
The Flour 0 type "Pizza Napoli" It is produced by a mixture of community and northern American foreign grains with a higher protein content, a fundamental characteristic for productions of pizza With medium / long maturation. It's a flour Balanced that, despite being a "strength" flour, makes the processing of the dough simple.
120 days deadline from the order
Hurry up! Only
9997
item(s) left in Stock!
The Flour 0 type "Pizza Napoli" It is produced by a mixture of community and northern American foreign grains with a higher protein content, a fundamental characteristic for productions of pizza With medium / long maturation. It's a flour Balanced that, despite being a "strength" flour, makes the processing of the dough simple.
120 days deadline from the order
Chemical / physical and rheological features
| Protein (NIR) | 13,5% |
| Maximum ashes | 0,65% |
| Minimum | 330 joule |
| Maturation | long |
| Absorption B.14% |
59% |
Nutritional values (average per 100g)
| Kcal / kj | 356/1490 |
| Protein (NX6.25) | 12,5g |
| Carbohydrates (of sugars) |
75g 1g |
| Fat (whose saturated) |
1,1g 0,1g |
| Food fibers | 2,2g |
| Salt | 0,002g |
Contains gluten
Can contain soja and mustard
Maximum humidity: 15.50%
pizznap30
9997 Items
Data sheet
- Pack
- 1
- Net weight
- 25 kg
Specific References
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The Flour 0 type "Pizza Napoli" It is produced by a mixture of community and northern American foreign grains with a higher protein content, a fundamental characteristic for productions of pizza With medium / long maturation. It's a flour Balanced that, despite being a "strength" flour, makes the processing of the dough simple.
120 days deadline from the order