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Type 00 soft wheat
W 310
P/L 0.60
Proteins 12%
Humidity <15.5
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Ideal for medium rising time (10-12hr at room temperature +25 or 12-24hr at +4)
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It's perfect for an authentic Neapolitan pizza
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La Napoletana flour approved and certified by the Verace Pizza Napoletana (AVPN)
