Description
Molino Vigevano's Pizza in Pan flour is the ideal product for those who want to make pan pizza and Roman-style pizza in peel with simplicity. You will always obtain a honeycombed, soft and perfectly golden crust with any type of oven. It is ideal for medium and long leavening periods 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.
We recommend storing the flour in a cool, dry place, at a temperature of 18°-20°C and a maximum humidity of 45%, to ensure perfect results during use. Improper storage may compromise its usability during processing.
| 100g | |
| Energy value | 1,554 kj 366 kcal |
| Fat of which: saturated fatty acids | 0.8g 0.2 g |
| Carbohydrates of which: sugars | 75.1g 1.7 g |
| Fibers | 1.8g |
| Proteins | 14.5 g |
| salt | 0.01g |
The Molino Vigevano
How to use this Molino Vigevano pan pizza flour
This Molino Vigevano pan pizza flour is the ideal choice for those who don't want to give up a light, airy, and digestible pan pizza.
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.
Discover the others too flours and the proposals of Molino Vigevano. To learn more about Molino Vigevano, visit the official website of the manufacturer.
1 review for Farina Pizza in Teglia Molino Vigevano 500g