Mugnai di Napoli® San Felice Tradizionale Italian 00 Soft Pizza/Pasta Wheat Flour
Mugnai di Napoli San Felice Traditional Blue flour is a Certified Traditional Neapolitan Pizza flour which presents great stability and water absorption and elasticity. Only needs 8-12 hours fermentation. It is ideal for Neapolitan style pizza for its golden, crispy and soft texture once baked.
About Mugnai di Napoli® San Felice
The line of integrals Flours or semi-integrals of Mugnai di Napoli wants to respond to the emerging market trends that bring our customers to require Flours ” health benefits, high in fibre and high in protein.
To this end, the Laboratory of Research and Development has finalized a new mixing and grinding technique to create a high-quality Flour that retains in himself all the flavours, perfumes and organoleptic richness contained in each grain of wheat.
The line of integrals Flours declined in the three variants of type 1, type 1 “Gold of Napoli” and Integral, have an irregular particle size, with a higher presence of bran and wheat germ, then more rich in fibre and minerals, that It gives a scent, an aroma and intense flavour.
The excellent quality of the Line Integral Flour stems from several factors :
1. The use of grain carefully edited and selected with experience and passion
2. Processing of the whole grain: endosperm, bran and germ in which all the nutrients of wheat are enclosed.
3. For the ” Gold of Naples ”the slow grinding with natural stone that keeps intact the properties of proteins, minerals and fibre.
4. The soft wheat of this Flour is coming from only Agricole Companies located in Campania. They are farmers who grow wheat respecting all the criteria for maintaining a healthy and genuine product.
Please note: bags smaller than 16kg are decanted at our premises into food grade bags.
Flour Type: 00
Shelf Life: 12 Months
Baking: W 300/310
Elasticity: P/L 0,50/0,60
Soft wheat flour "type 00" high protein content of grains obtained by mixing National and North-Americans that guarantee a good stability and a high water absorption, ideal for the preparation of dough's which require medium rising times.
This flour, for its particular and sophisticated theological characteristics, it is appreciated by the best Pizza Chef Masters, not only in Italy but also abroad. The characteristics of the product and its elasticity give it a recognizability that is currently much sought after by pizza masters in Italy and abroad. The Traditional is particularly suitable for pizza makers who work using yeast.
After baking, the pizza comes with a golden color, a strong large bubbles, excellent development of the typical raised rim of the pizza, giving an explosion of flavor on the palate and high digestibility.
The mixture obtained with this flour reaches the "point of pasta" already after 5-7 hours of leavening, in an area of approximately 25 ° C temperature.