Molino Colombo Fiore di Napoli Tipo 0 Pizza Flour with Wheat Germ (2kg/4.4lbs)
Developed with Pizza Maestro Eduardo Ore, Fiore di Napoli is made for the true Neapolitan pizza experience.
Fiore Di Napoli is a Tipo “0” flour with added wheat germ. Milled using Molino Colombo's unique 24-step gentle process, the grind protects starches, proteins, and the endosperm’s aromatic properties—delivering a silky, highly workable dough with a distinctive aroma from mixing to bake. The flour’s balanced ratio of strength, extensibility, tenacity, elasticity, and protein creates a fragrant, highly digestible dough. The selected wheat blend supports excellent oven spring and a supple, extensible dough so you can achieve a soft, airy cornicione and tender crumb every time.
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Weight |
4.4 lb
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Coarseness How finely the flour is ground
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Tipo 0
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W Rating The W rating measures the strength of flour and commonly ranges from 80 to 480
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310-330
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P/L P/L is a measure of the balance between a flour's elasticity and extensibility
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Protein% |
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Falling Number The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
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Data Sheet |
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Molino Colombo Fiore di Napoli Tipo 0 Pizza Flour with Wheat Germ (2kg/4.4lbs)