Mugnai di Napoli® San Felice Verace Italian 00 Soft Pizza/Pasta Wheat Flour
Type 00 soft wheat flour balanced, ideal for the preparation of short-lived direct doughs.
Mugnai di Napoli® San Felice Verace flour is obtained from a mixture of national and foreign grains which guarantee its quality consistency with a good gluten content and make it extremely versatile in processing.
The dough obtained with this flour reaches the "point of dough" between 4 and 8 hours, with a leavening at a temperature of about 25 ° C, thus allowing the preparation of an excellent Neapolitan pizza that is best expressed with cooking in a wood oven.
About Mugnai di Napoli®
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 25kg are decanted at our premises into food grade bags.
Flour Type: 00
Bake: W 250/260
Elasticity: P/L 0,50/0,60
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame