Sell Le 5 Stagioni flour 1kg - Pizza/Classic/Superior/Fresco/Semolina best price

Product of Italy Le 5 stagioni semolina remilled flour 1kg Le 5 stagioni pasta Fresco flour type 00 1kg Le 5 stagioni superior flour type 00 1kg Le 5 stagioni pizza napoletana flour 00 1kg Le 5 stagioni classica flour 1kg Soft wheat flour type “00” with medium-high protein content, suitable for all direct and indirect doughs for Pizza Napoletana. This special flour, developed in collaboration with the pizzaioli master chefs of the Associazione Verace Pizza Napoletana, makes the dough elastic and guarantees an excellent pizza crust. Le 5 stagioni classica farina di grano tenero tipo 00 1kg Low protein flour, easy to be used and suitable for all kinds of direct doughs with short rising time where a good elasticity is required. 1. Classica - Protein 10% Low protein flour, easy to be used and suitable for all kinds of direct doughs with short rising time where a good elasticity is required. Suitable as ALL PURPOSE flour. 2. Napoletana (Pizza Flour) - Protein 11.5% Soft wheat flour type “00” with medium-high protein content, suitable for all direct and indirect doughs for Pizza Napoletana. This special flour, developed in collaboration with the pizzaioli master chefs of the Associazione Verace Pizza Napoletana, makes the dough elastic and guarantees an excellent pizza crust. 3. Superiore (Bread/High Protein) - Protein 13% Soft wheat flour type “00” with high protein content suitable for all direct and indirect doughs with long leavening where excellent elasticity is required. It is also particularly suitable for all doughs with maturation at controlled temperature (refrigerator). 4.Pasta Fresca - Protein 11.5% Special soft wheat flour type “00” obtained from a grinding process that only extracts the heart of wheat grain. Its purity and low ash content make it ideal for fresh pasta production with eggs for a particularly golden-colour result and with reduced risk of oxidation. 5. Semolina Remilled (Durum Wheat) - Protein 12% Obtained from high selected grains, capable of excellent extensibility, absorption and performance. Especially fine-grained and with a golden color, it is therefore indicated for the production of extruded pasta and usable in addition to all kinds of pizza doughs.