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Flour 00 type light blue
The queen of the best napolitan tradition. The flour for “ The real napolitan artigianal pizza “ comes from the work of expert millers. It is grinded slowly and is obtained from the selection of the best national, European, American and Canadian wheats.
It is the principal element to prepare the most famous food in the world: PIZZA.
It has been the first to obtain the certification of “ Flour for the production of the real napolitan artigianal pizza “ according to the rule UNI 10791 and STG-Reg. CEE 208292
Molino San Felice is the only company with the STG certification, presented in Bruxelles.
Available in the size of kg 10-25-50
| Caratteristica | Valore |
| W | 200/300 |
| P/L | 0,50/0,70 |
| Proteins ( N X 5,7) | 11,00% / 12,20% |
| Absorption | 55% MIN |
| Stability ( CD ) | 4"/8" |
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