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.
\nRegardless of the required consistency and characteristics of the final recipe, our flours guarantee the high quality our customers demand every time.<\/p>\n
Characteristic properties: Technical specifications: Ideal applications: Type “0” soft wheat flour<\/p>\n","protected":false},"author":1,"featured_media":16036,"parent":8340,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-prodotto-linea.php","meta":{"spay_email":""},"yoast_head":"\n
\nVera Napoli <\/strong>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 \u00a0fragrant pizza base<\/strong> every time, avoiding the “chewing gum” effect of the pizza when it cools, and ensuring excellent softening.<\/p>\n
\nVera Napoli<\/strong> \u00a0flour is ideal for producing a full-bodied, crunchy and crumbly pizza. It is ideal for medium leavening from 6<\/strong> to 8<\/strong> hours at room temperature; it can be matured for 24 or 48 hours in a refrigeration cell at 6 \u00b0 C. Available in 10kg and 25kg bags<\/strong>.<\/p>\n
\nVera Napoli<\/strong> flour is ideal for take-away pizza, <\/strong>\u00a0pan Pizza <\/strong>and shovel pizza<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"