{"id":24771,"date":"2023-10-23T18:59:43","date_gmt":"2023-10-23T16:59:43","guid":{"rendered":"https:\/\/woocommerce-587295-4567585.cloudwaysapps.com\/?post_type=product&p=24771"},"modified":"2026-09-18T16:44:45","modified_gmt":"2026-09-18T14:44:45","slug":"farina-pizza-in-teglia-molino-vigevano-500g","status":"publish","type":"product","link":"https:\/\/www.saporinostri.it\/en\/farina-pizza-in-teglia-molino-vigevano-500g\/","title":{"rendered":"Molino Vigevano Pan Pizza Flour 500g"},"content":{"rendered":"
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Flour Pizza in baking tin<\/strong> of the Molino Vigevano<\/strong> It's made with Type "0" soft wheat flour and vital wheat germ, designed to perfectly create light, airy doughs, adding volume and flavor to your creations. Pizza in Teglia flour is extremely easy to use, even with 70\/80% hydration, and is ideal for making pan pizza with a high, soft crust. It will give you an explosion of unique aromas and flavors, in keeping with the tradition of one of the most iconic dishes of Italian cuisine.<\/p>\n

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\u00b0C.<\/p>\n

Ingredients:<\/strong> Type "0" soft wheat flour<\/p>\n

Without the addition of additives<\/strong><\/p>\n

Produced in a factory that processes eggs, peanuts, soy, milk, hazelnuts, walnuts, pistachios, almonds, sesame, lupins, mustard and therefore the product may contain them.<\/strong><\/p>\n

We recommend storing the flour in a cool, dry place, at a temperature of 18\u00b0-20\u00b0C and a maximum humidity of 45%, to ensure perfect results during use. Improper storage may compromise its usability during processing.<\/strong><\/p>\n<\/div>\n

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Average Nutritional Values<\/b><\/div>\n
\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n100g<\/b><\/td>\n<\/tr>\n<\/thead>\n
Energy value<\/b><\/td>\n1,554 kj
\n366 kcal<\/td>\n<\/tr>\n
Fat<\/b>
\nof which: saturated fatty acids<\/b><\/td>\n		0.8g
\n0.2 g<\/td>\n<\/tr>\n
Carbohydrates<\/b>
\nof which: sugars<\/b><\/td>\n		75.1g
\n1.7 g<\/td>\n<\/tr>\n
Fibers<\/b><\/td>\n1.8g<\/td>\n<\/tr>\n
Proteins<\/b><\/td>\n14.5 g<\/td>\n<\/tr>\n
salt<\/b><\/td>\n0.01g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n

The Molino Vigevano<\/h3>\n
Molino Vigevano<\/strong> Founded in 1936 in the province of Pavia in Lombardy, a region steeped in milling tradition, Molino Vigevano's founders brought tradition, knowledge, and passion to the heart of Lomellina, preserving intact those ancestral values, born from the rural roots of the art of flour-making.<\/div>\n

How to use this Molino Vigevano pan pizza flour<\/h3>\n
With this Molino Vigevano pan pizza flour, simply mix with 70\/80% of water to the weight of the flour, let the dough rise and roll it out directly on an oiled pan: Molino Vigevano pan pizza flour withstands long leavening times well and gives a high, honeycomb-like crust that is beautifully golden when cooked.<\/div>\n

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.<\/p>\n

The Molino Vigevano<\/h2>\n

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.<\/p>\n

A flour designed for professional use<\/h2>\n

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.<\/p>\n

Attention to the raw material<\/h2>\n

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.<\/p>\n

Tradition and innovation<\/h2>\n

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\u2014a balance that is not easy to achieve in the milling sector.<\/p>\n

The perfect leavening<\/h2>\n

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.<\/p>\n

Discover the others too flours<\/a> and the proposals of Molino Vigevano<\/a>. To learn more about Molino Vigevano, visit the official website of the manufacturer<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"

Lievitazione:<\/b> [ap attribute=\"lievitazione\"]
\nPanificazione:<\/b> [ap attribute=\"panificazione\"]<\/p>\n