The 0 Flour Type “Pizza Napoli” is produced from a mixture of foreign wheat community and the north american with a protein content higher, a fundamental characteristic for the production of pizza with maturation medium/long . It is a flour - balanced, although it is a flour “strength”, makes it easy to work with the pats .
The 0 Flour Type “Pizza Napoli” is produced from a mixture of foreign wheat community and the north american with a protein content higher, a fundamental characteristic for the production of pizza with maturation medium/long . It is a flour - balanced, although it is a flour “strength”, makes it easy to work with the pats .
The 0 Flour Type “Pizza Napoli” is produced from a mixture of foreign wheat community and the north american with a protein content higher, a fundamental characteristic for the production of pizza with maturation medium/long . It is a flour - balanced, although it is a flour “strength”, makes it easy to work with the pats .
