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Molino Vigevano Pan Pizza Flour 500g

Original price was: €2,99.Current price is: €2,78.

-7%

Leavening: Long
Bakery: W 350

  • It is ideal for medium and long leavening from 10 to 12 hours at room temperature.
  • Also suitable for highly hydrating doughs.
  • This flour is ideal for making pan pizza in any type of oven, even 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: 30/09/2025 L.23271
(1 customer review)

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Molino Vigevano Pan Pizza Flour 500g
Molino Vigevano Pan Pizza Flour 500g 2,99 Original price was: €2,99.2,78Current price is: €2,78.
Place your order now to receive this product by 30 May 2024
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Often bought together

Molino Vigevano Pan Pizza Flour 500g + Square Oven Shovel with Beech Handle + Nuvola Caputo flour 5 Kg
Prezzo per tutti e tre: 20,71

Flour Pizza in baking tin of the Molino Vigevano it is made with Type "0" soft wheat flour and vital wheat germ designed for the perfect creation of light and alveolated doughs, giving volume and flavor to kitchen creations. The Pizza in the Pan flour is very simple to use even with 70/80% hydration, it is ideal for preparing pizza in the pan, with a high and soft crust; it will give you an explosion of unique aromas and taste, in the name of the tradition of one of the symbolic dishes of Italian cuisine.

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.

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 1,554 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

Type of flour
0

Bakery
W 350

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.

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.

Keep reading "

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 350

Leavening

Long

Producer

Molino Vigevano

1 review for Farina Pizza in Teglia Molino Vigevano 500g

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