Molini Pizzuti Farina Pizza Vesuvio (Manitoba) Italian Flour Tipo "0"
Soft wheat flour type “0”, for higher hydration dough that requires long rising period. The dough needs to rise between 24 and 72 hours, at a tempe...
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Soft wheat flour type “0”, for higher hydration dough that requires long rising period. The dough needs to rise between 24 and 72 hours, at a tempe...
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Soft wheat flour Type “0”, developed by our technical staff according to feedbacks provided by local Italian Pizzaioli for medium-long rising perio...
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Ratton Pantry are proud to offer exquisite Italian flours from Molino Dallagiovanna. Type 0 soft wheatW 390P/L 0.6Proteins 15%Humidity <15.5...
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