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Gruppo Lo Conte

Il Gruppo Lo Conte è leader in Italia nella produzione di farine speciali e preparazioni per dolci.


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Vera Naples Soy

Soft wheat flour tipe “0”, re-milled semolina and soya flour ideal for take-away pizza


Package
10 kg - 25 kg bag
Shelf life
12 months
Flour strength
W 240 - 270

Pizzeria

Product description

Our line of flour for special uses, designed and created to simplify the work of every professional. We call these our Special flours because we create them specifically for particular requirements and applications; they represent tailor-made selections for special recipes, such as highly digestible, crunchy, soft or flaky pizza bases
Regardless of the required consistency and characteristics of the final recipe, our flours guarantee the high quality our customers demand every time.

Characteristic properties:
Vera Naples Soy Molino Vigevano is made from soft wheat flour, soy, re-milled durum wheat semolina, and stone ground vital wheat germ. The re-milled durum wheat semolina guarantees a  fragrant pizza base every time, avoiding the “chewing gum” effect of the pizza when it cools, and ensuring excellent softening.

Technical specifications:
Vera Naples Soy  flour is ideal for producing a full-bodied, crunchy and crumbly pizza. It is ideal for medium leavening from 6 to 8 hours at room temperature; it can be matured for 24 or 48 hours in a refrigeration cell at 6 ° C. Available in 10kg and 25kg bags.

Ideal applications:
Vera Naples Soy  flour is ideal for take-away pizza,  pan Pizza and shovel pizza.

The product contains gluten and is manufactured in an environment where, mile derivatives and lupine beans are also processed.

Conservation:
We recommend storing flour in a cool and dry place, at a temperature of 18 °/20 ° C and maximum humidity of 45%, to guarantee perfect yield during use.  Incorrect storage may compromise yield during use.

Table of nutritional values

nutritional values for 100g of flour

ENERGY 1543 KJ 366 kcal
FAT g 1.2
- of which saturated (g) 0.6
CARBOHYDRATES g 75
- OF WHICH SUGARS (g) 1.5
FIBRE g 1.5
PROTEIN g 13.6
SALT g 0.03
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Techical sheet

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