Molino Naldoni Type “0” Smorfia Flour for Neapolitan Pizza 5 kg – W 290 High Hydration
- Country of origin
- Italy
- Item Weight
- 5000 Gr
- Type of flour for culinary use
- pizza flour
Code 1770213700422 · EAN 8033011591269
- Delivery times24/48h in Italy, 48/72h in Europe with Standard and Express options
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Molino Naldoni Smorfia Type “0” Flour is a soft wheat flour specifically developed for Neapolitan pizza and high-hydration doughs. Made from 100% Italian wheat, it ensures excellent elasticity, optimal extensibility and a light, well-aerated dough structure.
With a strength of W 290, it is ideal for medium to long fermentation up to 18 hours, offering excellent handling and consistent professional results. Recommended for pizzerias and authentic Neapolitan pizza preparation.
Approved by the Associazione Verace Pizza Napoletana (AVPN).
Technical characteristics
Flour type: soft wheat flour type “0”
Line: Smorfia
Ideal use: Neapolitan pizza
Strength: W 290
Hydration: high
Recommended fermentation time: up to 18 hours
Elasticity: high
Extensibility: excellent
Wheat origin: 100% Italian wheat
Net weight: 5 kg
Use: professional
Certification: AVPN – True Neapolitan Pizza
Notes
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