Type "0" Flour from Naples

Type "0" flour with wheat germ

Created with Eduardo Ore

The Le Excellence line is born from the combination of Molino Colombo's expert milling skills and the experience of the finest master bakers. A selection of flours ideal for meeting the most demanding needs of professionals in every field and field of baking.

Fiore di Napoli is the flour for Neapolitan pizza obtained by mixing and sifting through 24 grinding steps a specific combination of the highest quality grains.

The gluten mesh of the dough is silky and has the correct ratio between toughness and extensibility .

The specific and calibrated quality of the enzymatic activity in the maturation processes, both during leavening and in the complex cooking phase at 480°, lead to the obtaining of a Neapolitan pizza, golden, soft, aromatic, fragrant, chewy and highly digestible .

Intended use:

• Flour for Neapolitan pizza, leavened in a room at 25°C for 14/28 hours and with the cold technique at 5°C for 24/48 hours.