Costiera Amalfitana Oro "0"
- Pack
- 25kg
- Product code
- FLOURVG1
- 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
Prices and ordering
We don’t show prices or take orders online. Call the office or email us and quote FLOURVG1, and we’ll give you a price and arrange delivery.
Monday to Friday, 8:30am to 5:30pm. Customers with an account manager can also order through them.Ask about this product
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.
Molino Vigevano
The defining characteristic of the Molino Vigevano range is its high content of vital wheat germ — the true heart of the grain and a natural source of essential nutrients. Wheat germ enhances dough performance, contributing aroma, flavour, lightness, and a distinctive golden colour. Naturally rich in minerals such as calcium, phosphorus, and magnesium, as well as vitamins, wheat germ supports overall nutritional value. It also promotes full dough maturation and improves workability, helping to achieve consistent, high-quality results during processing. Molino Vigevano employs a patented production method that preserves the vitality and active components of the wheat germ through cold extraction and traditional stone grinding, ensuring stability, performance, and authenticity in the final flour.
