FLOUR FOR NEAPOLITAN PIZZA
HAS A NEW NAME
VERA è la is the new flour for Neapolitan-style pizza developed by Bongiovanni in collaboration with top Maestros of Neapolitan pizza, custodians of an ancient art recognised as Intangible Cultural Heritage by Unesco.
We wanted to celebrate the tradition and the real passion of pizza chefs in Naples and around the world with a special flour dedicated to them, approved by the Associazione Verace Pizza Napoletana and ready to astonish.
Smooth dough
Exceptional hold during leavening
Optimum development of crust during cooking
Easy to stretch "Naples-style"
Fast cooking with light, digestible results
25 kg format
Flour 00 for pizza
USE
For medium or long rising dough (48h in the refrigerator - 20h in the room). The leavening times depend on the environmental conditions and on the quantity of yeast used.
PACKAGING
The product is delivered in a 25 kg paper bag.
CARATTERISTICHE
| W | 300 ± 20 |
| P/L | 0,70 ± 0,1 |
| ABSORPTION | 56% min |
| STABILITY | 13 min ± 1 |
| PROTEIN | 12% min |