This flour is especially created by Molino Pasini for homemade pizza, bread and focaccia. The high gluten content means your dough will be incredibly elastic while absorbing higher amounts of water that will make your dough raise beautifully in the oven. Approved by the Association of the Verace Neapolitan Pizza.
For the nerdy bakers out there... we know where you are coming from: we are like you! Check out the "ingredients" section where we listed some of the technical specs that make this flour so special!
HOW TO USE IT
Choose your favourite recipe and follow through, but there's so much more to say! First, remember to sift the flour before using it as it truly makes a difference. Also important: try to incorporate as much water as you can into your dough. Professional pizza makers aim for at least 70g of water for 100g of flour, and you should never settle for anything less than 60/65g!
WHY WE LOVE IT
We have seen our grandmothers baking homemade pizza before our mothers, and then learned how to do so ourselves. We believe we make the best pizza in three generations, and we wear that as a badge of pride! In short: you can really trust us on flour, and this flour does truly make a difference in your final results!
Wheat (allergens in bold).
- Protein 12% - W 240-270 - Elasticity P/L 0.50 / 0.60 - see pictures for more details
Three generations of knowledge handed down throughout a century:the art of making flour is ingrained in Molino Pasini's DNA. This flour milling company produces some of the best quality flours appreciated by enthusiasts, professionals and food industry producers alike.
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