"00" type soft wheat flour
Classica is a mixture of flours obtained from the grinding of selected domestic and foreign tender grains. Recommended for direct dough processing, with medium leavening times, it is suitable for the preparation of typical Neapolitan pizza.
The yield in the laboratory:
- More than 225 balls of 180g for each sack of flour.
- Excellent resistance to high temperatures,
ideal for using a wood oven.
The rising time:
- 8-10 hours