Tradizione Napoletana

Soft wheat flour type “00” for short rising period dough ideal to make “true” traditional neapolitan pizza.
The dough needs to rise between 4 and 12 hours, at a temperature of 25° C approx. The maturation peak is reached at 8 hours.

Packaging

25Kg

W

220 (+/-20)

Proteins

12,0% ss max

Ashes

0,55% ss max

INFORMAZIONI NUTRIZIONALI / NUTRITION FACTS
(valori medi per 100g )
(average values for 100 g as sold)
%GDA*/100g
Energia / Energy 1501 kJ – 354 Kcal 17%
Grassi / Fat 2,0 g 3%
     di cui acidi grassi saturi / of which saturates  0,4 g 2%
Carboidrati / Carbohydrate 73,0 g 28%
     di cui zuccheri / of which sugars 0,4 g <1%
Fibre / Fibre 2,0 g
Proteine / Protein 10,0 g 20%
Sale / Salt 0,004 g 0%
%GDA* Assunzione giornaliera di riferimento (8400 kJ / 2000 Kcal)
Guideline Daily Amounts (8400 kJ / 2000 Kcal)