Pizza Napoletana Rossa

Type 00 · Soft Wheat Flour · AVPN Certified

Designed to maintain gluten structure over extended periods. Strong and structured, formulated specifically for long-maturation Neapolitan doughs and balanced to favor extensibility over tenacity.

Technical specifications

• Protein: 13% (min)
• Ash: 0.55% max (Type 00)
• Moisture: 15.5% max
• Hagberg falling number: 280 (min)
• Estensograph: energy 120 (±10), ratio 1.7 (±0.3)
• Farinograph: absorption 57% (min), stability 13 min
• Certification: AVPN approved
• Packaging: 1 kg (2.2 lb) & 10 kg (22.2 lb)