Molino Caputo Aria Farina 0 Flour Designed for Pizza a Teglia, Pinza 25 kg + Italian Gourmet Polpa 400 g

The focus is on express and regeneration pizzas, which have the essential features of the continuous alveoli, the crispy surface and the soft core. According to the tradition of the Neapolitan mill, the flour always consists only of wheat. But the secret of the new flour is the combination of the Neapolitan school and the Roman school. Criscito introduces this new 0 soft wheat flour, the old sourdough that the Neapolitans used until a few decades ago. A high-performance flour whose main features are the natural texture and selection of grains (it is not a mixture of flours that "come out") when sifting. A new 100% natural flour, without any additives. Made from old sourdough. This dough is made from a selection of slowly dried grains and water to preserve their properties and thus obtain high moisture doughs that are airy, light and crispy. A guarantee for delicious pine, shovel and pan pizzasFree Italian gourmet Polpa di pomodoro!
A guarantee for delicious pin, pizza alla pala and pizza in teglia
This dough is made from a selection of slowly dried grains and water to preserve their properties and thus obtain high moisture doughs that are airy, light and crispy.
According to the tradition of the Neapolitan mill, the flour always consists only of wheat. But the secret of the new flour is the combination of the Neapolitan school and the Roman school.100% flour