Type “00” flour with high protein content, able to maintain the gluten structure over a long time.
Structured and resistant, it is used to make Neapolitan long maturation dough.
It is balanced to enhance dough elasticity over strength.

Structured and resistant flour with high protein values that guarantee making dough according to Neapolitan tradition with long leavening times.
Moisture: max 15,5 %
Protein: min 13 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)