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Flour for Pizza "TYPE 1" Molino Vigevano 500g

2,62

-12%

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.

Most Recent Batch Expiry: deadline 12/24 Law 22335

In stock

Flour for Pizza "TYPE 1" Molino Vigevano 500g 2,98 2,62
Place your order now to receive this product by February 6, 2023
Only 14 available!
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Often bought together

+ Flour Pizzeria Caputo 5 Kg + Caputo Dry Yeast
Price for all three: 13,50

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.

Average Nutritional Values
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

Type of flour
1

Bakery
W 290/310

Proteins
12,50%

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.

Recipes with this product

Recipes
Manlio Di Paola

Bretzel

The Brezel is a type of bread very popular among populations of Teutonic origin, and therefore widespread especially in Germany.

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Additional information

Weight 0.535 kg
Dimensions 14 × 10 × 6 cm
Weight

500 g

Type of flour

1

Proteins

12,50%

Shelf Life

24 Months

Bakery

W 290/310

Leavening

Long

Producer

Molino Vigevano

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