Molino Vigevano "Type 0" Flour Vesuvius Flour, Long Rising, Ideal for Neapolitan Pizza, Professional Flours. 10 kg Pack

Product - Vesuvio Molino Vigevano flour is the ideal product for those who want to make real Neapolitan pizza with ease. It is ideal for medium to long rising from 10 to 12 hours at room temperature; it can be matured for 24 or 48 hours in a refrigeration cell at 6°C. Characteristics: Thanks to the careful selection of the raw material, the long milling tradition and the advanced technology applied to the dough ensure excellent stability, so they are easy to roll out, without fear of "tearing". The dough will be particularly light and easily digestible thanks to the presence of vital wheat germ, which promotes perfect rising and maturation of the dough. Ideal for Neapolitan pizza, with medium and long rising from 10 to 12 hours at room temperature Size – 10 kg