Pizza Flour

00 flour produced by blending of soft grains of strength, soft and hard.

Designed to adapt to the leavening of different types of pizza and focaccia and to retain various ingredients in the dough, ideal for processes that require rapid growth during cooking with the formation of large cavities thanks to the high gluten extension capacity .

Among its many uses, the most recommended ones are plated pizza, calzones, pan pizza, focaccia and rustic pizzas.

Nutritional values

Energy 336 Kcal 1427 KJ
Fat 0.52% of which saturated 0.10%
Carbohydrates 68.80% of which sugars 1.40%
Fibers 2.90%
Proteins 13.50%
Salt 0.005%