Description
The characteristics of type 1 pizza flour
the flour for Pizza type 1 it is made with type “1” soft wheat flour, vital wheat germ, durum wheat semolina and natural sourdough powder, already perfectly dosed for complete leavening and maturation of the dough.
The flour for Pizza type 1 it is very simple to use and is ideal for preparing flat pizza and pan pizza, thick and soft or crunchy; it will give you an explosion of unique aromas and flavours, in the name of the tradition of one of the symbolic dishes of Italian cuisine.
| 100g | |
| Energy value | 1,455 kj 348 kcal |
| Fat of which: saturated fatty acids | 1.5 g 0.28g |
| Carbohydrates of which: sugars | 71g 1.9g |
| Fibers | 3 g |
| Proteins | 12.4g |
| salt | 0.05g |
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.
How to use type 1 pizza flour
Perfect for making pizza by the slice or pan pizza, thick and soft or crispy according to your taste: the presence of pre-measured sourdough starter simplifies the process, ensuring balanced leavening and maturation of the dough even for beginners.
Discover the others flours available and all the proposals of Molino Vigevano. To learn more about Molino Vigevano, visit the official website of the manufacturer.
Recipes with this product
The Molino Vigevano
Molino Vigevano was founded in 1936 in the province of Pavia, Lombardy, in the Lomellina region, historically linked to grain cultivation. Since then, the company has maintained a direct connection with the local area, continuing to select grains according to quality criteria designed to meet the specific needs of pizzerias and bakeries.
A flour designed for professional use
The flours from this mill are designed primarily for professional use, but their ease of use also makes them suitable for home baking: a meeting point between the technical needs of pizza makers and the desire to achieve the same results as your trusted pizzeria at home.
Attention to the raw material
Grain selection is the first and most important step in producing quality flour: characteristics such as gluten strength and water absorption determine the dough's behavior during leavening and baking, directly influencing the final result in terms of alveolation and digestibility.
Tradition and innovation
While maintaining a strong connection with traditional processing methods, over the years the mill has integrated more modern technologies into the grain selection and milling process, without however distorting the organoleptic characteristics of the flours produced—a balance that is not easy to achieve in the milling sector.
The perfect leavening
A good pizza flour must ensure a balance between strength and extensibility of the dough: characteristics that allow for a gluten network capable of retaining the carbon dioxide produced during leavening, for a light, airy, and digestible end result even after long maturation times.
A reliable product
Consistent quality over time is one of the aspects most appreciated by those who regularly purchase this product: knowing they can always count on the same characteristics, batch after batch, is a value that often weighs as much as the quality of the individual purchase itself, especially for those who use it in a professional setting or frequently in the kitchen.
A simple product to integrate into your daily cooking routine, without requiring any special precautions or additional equipment.
An ingredient that, once tried, is difficult to abandon in favor of more generic solutions and less careful selection of raw materials.
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