Description
the flour for Pizza type 1 it is made with type “1” soft wheat flour, vital wheat germ, durum wheat semolina and natural sourdough powder, already perfectly dosed for complete leavening and maturation of the dough.
The flour for Pizza type 1 it is very simple to use and is ideal for preparing flat pizza and pan pizza, thick and soft or crunchy; it will give you an explosion of unique aromas and flavours, in the name of the tradition of one of the symbolic dishes of Italian cuisine.
| 100g | |
| Energy value | 1,455 kj 348 kcal |
| Fat of which: saturated fatty acids |
1.5 g 0.28g |
| Carbohydrates of which: sugars |
71g 1.9g |
| Fibers | 3 g |
| Proteins | 12.4g |
| salt | 0.05g |
Type of flour
1
Bakery
W 290/310
Proteins
12,50%
Leavening
Long
The Molino Vigevano
Molino Vigevano was born in 1936, in the province of Pavia in Lombardy, a land rich in milling tradition. The founders of Molino Vigevano brought tradition, knowledge and passion to the heart of Lomellina, still preserving intact those atavistic values, born from the completely rural matrix of white art.
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