THE FLOUR FOR NEAPOLITAN PIZZA
HAS A BRAND NEW NAME
VERA is the new flour for Neapolitan pizza developed by Bongiovanni in collaboration with the best Neapolitan pizza chefs, custodians of an ancient art recognised as World Heritage by Unesco.
We wanted to celebrate the tradition and the sincere passion of Neapolitan and worldwide pizza chefs with a special flour dedicated to them, approved by the Associazione Verace Pizza Napoletana and ready to amaze.
Smooth and homogeneous doughs
Exceptional resistance during leavening process
Excellent crust development during cooking process
Easy to stretch in the Neapolitan style
Fast cooking with light, digestible results
Available in 25 kg bags
Flour 00 for pizza
USE
For medium or long rising dough (48h in the refrigerator - 20h room temperature). 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.
CHARACTERISTICS
| W | 300 ± 20 |
| P/L | 0,70 ± 0,1 |
| ABSORPTION | 56% min |
| STABILITY | 13 min ± 1 |
| PROTEIN | 12% min |