Pizza 00 Napoletana
Suitable for dough maturation of 24–48 hours.
Pizza 00 Napoletana, part of the Vero Grano range by MILLS OF CRETE, is a professional Type 00 flour, ideal for preparing authentic Neapolitan pizza with dough maturation times of 24 to 48 hours.
With a flour strength of W 280–300 and a protein content of 14%, it provides the strength required for longer dough maturation, combining strength and elasticity.
It is a specialized choice for pizzerias and Italian foodservice professionals seeking consistency in their production process and high-quality results.
| Protein content | 14,00% |
| Water absorption | 55-85% |
| W | 280-300 |
25kg
| Nutrition declaration per 100 g | |
|---|---|
| Energy | 1521 kJ / 363 kcal |
| Fat | 1,5 g |
| of which saturates | 0,3 g |
| Carbohydrate | 71,4 g |
| of which sugars | 1,0 g |
| Fibre | 2,4 g |
| Protein | 14,0 g |
| Salt | 0,12 g |