Description
Flour Pizza in baking tin of the Molino Vigevano it is made with Type "0" soft wheat flour and vital wheat germ designed for the perfect creation of light and alveolated doughs, giving volume and flavor to kitchen creations. The Pizza in the Pan flour is very simple to use even with 70/80% hydration, it is ideal for preparing pizza in the pan, with a high and soft crust; it will give you an explosion of unique aromas and taste, in the name of the tradition of one of the symbolic dishes of Italian cuisine.
Molino Vigevano's Pizza in Pan flour is the ideal product for those who want to make pan pizza and Roman-style pizza in peel with simplicity. You will always obtain a honeycombed, soft and perfectly golden crust with any type of oven. It is ideal for medium and long leavening periods from 6 to 12 hours at room temperature; it can be matured for 24 or 48 hours in a refrigeration cell at 4°C.
Ingredients: Type "0" soft wheat flour
Without the addition of additives
Produced in a factory that processes eggs, peanuts, soy, milk, hazelnuts, walnuts, pistachios, almonds, sesame, lupins, mustard and therefore the product may contain them.
It is advisable to store the flour in a cool and dry environment, at a temperature of 18 ° / 20 ° C and maximum humidity of the 45%, to guarantee a perfect yield during use. Incorrect storage can compromise its use during processing.
| 100g | |
| Energy value | 1,554 kj 366 kcal |
| Fat of which: saturated fatty acids |
0.8g 0.2 g |
| Carbohydrates of which: sugars |
75.1g 1.7 g |
| Fibers | 1.8g |
| Proteins | 14.5 g |
| salt | 0.01g |
Type of flour
0
Bakery
W 350
Proteins
14,50%
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.
1 review for Farina Pizza in Teglia Molino Vigevano 500g