Built for medium–long fermentation pizza, Costa d’Amalfi is a Type 0 flour developed with top Neapolitan pizzaioli, like Vincenzo Abbate,to deliver a golden, well-risen cornicione and a dough that stays strong and elastic through extended maturation.
This flour is an excellent choice for modern/contemporary Neapolitan-style pizza.
Specifications for product Molini Pizzuti Costa d’Amalfi Tipo 0 Pizza Flour (5kg/11lbs)
Flour Properties
Weight
11.02 lb
Coarseness
How finely the flour is ground
Tipo 0
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
300
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,65
Protein%
15%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
