Excellent Pasini flour, recommended by AVPN for Neapolitan pizza. Average proving time. Maturing time at controlled temperature 0-4 ° C: 1-2 days.
Excellent flour from the Pasini mill. Short rising time. Maturing time at controlled temperature 0-4 ° C: 10 hours.
Flour with strong, flexible gluten, ideal for pizza doughs requiring long fermentation in cool rooms.
The new type 0 flour, for highly moistened dough, gives a well-developed edge of a classic Neapolitan pizza.
Well calibrated grain flour, easy to rehydrate, perfect for light and fluffy dough. Great "workability", good for soft cakes that retain lightness and flavor after baking.
Excellent flour from the Pasini mill. Average proving time. Maturing time at controlled temperature 0-4 ° C: 20 hours.
Excellent flour from the Pasini mill. Long rising time. Maturing time at 4 ° C controlled temperature: 1-4 days.
Whole grain flour with high-quality starch and strong gluten. Combined with water, it creates a flexible, easy-to-roll dough, ensuring an unusual end result.
