5 Seasons Flour NEAPOLITAN PIZZA 1 Kg
"00" type flour, with high protein content, able to maintain the glutin structure for a long time.
Structured and resistant, for long maturing Neapolitan doughs, it is balanced to favor the extensibility of the pasta with respect to its toughness.
Flour to make REAL Neapolitan Pizza, Specific for Professional Pizza
Type 00 of soft wheat
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