Intended use: suitable for the production of the Neapolitan with leavening in a room at 25° for 14/18 hours and with the cold technique at 5° for 24/28 hours.
Fiore di Napoli is the Neapolitan pizza Flour obtained by mixing and sifting with 24 grinding steps of a specific combination
of very high quality grains.
The glutinuos mesh of the mixture is silky and with the correct combination between toughness and extensibility.
The specific and calibrated quality of the enzymatic activity in the maturation process, both during leavening and the complex cooking phase at 480° , lead to obtain a Neapolitan Pizza golden, soft, aromatic, fragrant and highly digestible.
from Italy by Molino Colombo
This product is available only for Restaurant and Food company. Please contact the seller to have more info about purchasing possibility and price.
The love and passion that I spend in the cultivation of the vine gives origin to this wine, nowadays emblem of my company.
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