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PIZZA NAPOLETANA RED
Type “00” flour with high protein content, able to maintain the gluten structure over a long time.
Structured and resistant, it is used to make Neapolitan long maturation dough.
It is balanced to enhance dough elasticity over strength.
Chemical/physical properties
Moisture: max 15,5 %
Protein: min 13 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)
Rheological specifications
Brabender Farinograph:
Absorption min 57 %
Stability min 13’
Ships within 48 hours · Estimated delivery Jul 7 - Jul 12
US$40
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