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achieves the incredible goal of obtaining Manitoba-grade flour using exclusively Italian grains
the wheat used to produce this flour grows in clayey-sandy soil
It is also an exceptional flavor enhancer on pizza
Store in ventilated area away from sunlight
this flour is ideal for preparations ranging from 6 hours to 24 hours
Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs) gluten free achieves the incredible goal ofDesigned for high hydration and very long maturation, Vesuvio is Molini Pizzutis Type 0 pizza flour that excels in 4872 hour schedules (maturation peak around 54 hours at ~25 C). Expect an elastic, stable dough that opens wide and bakes with a light, honeycombed cornicioneperfect for Neapolitan NY Neapolitan styles and very long cold retard programs.
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