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Farina per Pizza Napoletana Vesuvio Molino Vigevano 500g

2,10

-13%

Leavening: Long
Bakery: W 270/290

  • It is ideal for medium and long leavening from 10 to 12 hours at room temperature.
  • It can be matured for 24 or 48 hours in a refrigeration cell at 6 ° C.
  • Vesuvio flour is ideal for making Neapolitan pizza in any type of oven, including electric.
  • 100% natural, without additives and preservatives.

Download the technical sheet of the product Flour for Neapolitan Pizza Vesuvio Molino Vigevano

Most Recent Batch Expiry: 06/30/2024 L.22171
(1 customer review)

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Flour Vesuvius of the Molino Vigevano it is made with type "0" soft wheat flour and vital wheat germ studied for the perfect realization of light and honeycomb dough giving volume and taste to the creations in the kitchen. Vesuvio flour is very simple to use and is ideal for preparing Neapolitan pizza, with a high and soft edge; will give you an explosion of unique aromas and flavors, in the name of the tradition of one of the symbolic dishes of Italian cuisine.

The Vesuvio di Molino Vigevano flour is the ideal product for those who want to make the real Neapolitan pizza and Roman-style pizza in shovel with simplicity. You will get a honeycomb, soft and perfectly golden cornice that is always on any type of oven. It is ideal for medium and long leavening from 6 to 12 hours at room temperature; it can be matured for 24 or 48 hours in a refrigeration cell at 4 ° C.

Ingredients: Type "0" soft wheat flour

Without the addition of additives

Produced in a factory that processes eggs, peanuts, soy, milk, hazelnuts, walnuts, pistachios, almonds, sesame, lupins, mustard and therefore the product may contain them.

It is advisable to store the flour in a cool and dry environment, at a temperature of 18 ° / 20 ° C and maximum humidity of the 45%, to guarantee a perfect yield during use. Incorrect storage can compromise its use during processing.

Average Nutritional Values
100g
Energy value 1,482 kj
350 kcal
Fat
of which: saturated fatty acids
1.4 g
0.3 g
Carbohydrates
of which: sugars
72.2 g
1.2 g
Fibers 3 g
Proteins 14.5 g
salt 0.001 g

Type of flour
0

Bakery
W 270/290

Proteins
14,50%

Leavening
Long

The Molino Vigevano

Molino Vigevano was born in 1936, in the province of Pavia in Lombardy, a land rich in milling tradition. The founders of Molino Vigevano brought tradition, knowledge and passion to the heart of Lomellina, still preserving intact those atavistic values, born from the completely rural matrix of white art.

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Additional information

Weight 0.535 kg
Dimensions 14 × 10 × 6 cm
Weight

500 g

Type of flour

0

Proteins

14,50%

Shelf Life

12 months

Bakery

W 270/290

Leavening

Long

Producer

Molino Vigevano

1 review for Farina per Pizza Napoletana Vesuvio Molino Vigevano 500g

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  1. ANDREINA ZANI

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