Costiera Amalfitana Oro "0" - Molino Vigevano 25kg
SKU: FLOURVG1
Looking for prices?
- Strength (W): 270–290 (up to 330)
- Protein Content: 13.6%
- Elasticity (P/L): 0.65–0.75
- Type: “0” soft wheat flour with vital wheat germ
- Leavening - 8–12 hours at room temperature, 24–48 hours controlled fermentation
- Applications - Bread, pizza, Neapolitan pizza, focaccia
Description
Costiera Oro “0” from Molino Vigevano is a premium type “0” soft wheat flour, designed for professional pizza making. With a strength of W270–290 (up to W330) and protein content of 13.6%, it is perfectly suited for medium leavening doughs of 24–48 hours at controlled temperature or 8–12 hours at room temperature. Enriched with vital stone-ground wheat germ, this flour enhances the aroma, flavour, and digestibility of the finished product, delivering lighter, highly aromatic pizza bases with excellent structure and elasticity.
Interested in this product
Call us at +44 (0)1474 360081 or submit a form to enquire or place an order.