Flour designed and prepared to meet the characteristics set out in Regulation (EU) 97/2010 for the mproduction of “Pizza Napoletana STG.”
Obtained by mixing and milling the best medium-protein grains, thanks to its excellent stability and high water absorption it is ideal for medium processing times.
Particularly suitable for pizzas with a pronounced alveolation and excellent development of the typical pizza crust of true Neapolitan pizza.