CLASSICA

Soft Wheat Flour type “00″

Classica is a flour blend obtained by milling selected tender grains of domestic and foreign origin. It is recommended for working using the direct method with medium leavening times, and is suitable for the preparation of traditional Neapolitan pizza.


laboratorio


Laboratory yield:
– More than 225 180g dough balls per sack of flour.

forno


Baking:
– Excellent resistance at high temperatures,
ideal for use in wood-burning ovens.

timer


Rising time:
– 8-10 hours

Packaging formats

Available Packaging 1 Kg - 5 Kg - 25 Kg

Technical notes

Download the data sheet

Curiosity

Especially suitable for making round pizzas.

Giovanni Gandino

Giovanni Gandino

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