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La Napoletana Pizza Flour 00 - Dallagiovanna - 1KG


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  • Type 00 soft wheat
    W 310
    P/L 0.60
    Proteins 12%
    Humidity <15.5

  • Ideal for medium rising time (10-12hr at room temperature +25 or 12-24hr at +4)

  • It's perfect for an authentic Neapolitan pizza

  • La Napoletana flour approved and certified by the Verace Pizza Napoletana (AVPN)