FARINA NAPOLETANA 10KG

“00” type flour with a 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 favour dough elasticity over strenght.

PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 13 % (s.s.)