W 270-290; P/L 0.6-0.7; Falling number >=300s; Protein >=12%
Pizza flour with clean wheat flavour. Milled by Molino Bongermino in Italy — made for extensible dough and crisp crusts. Ideal for pizza and bread,long fermentation.
Continue Reading
Milled by Molino Bongermino in Puglia. A modern Italian mill founded in 2012, focused on high-quality cereals with tight traceability from field to bag.
Why you’ll like it: For extensible dough and crisp crusts with clean wheat flavour.
Italian Tipo 0. A straightforward choice when you want for extensible dough and crisp crusts.
Best for: Pizza, Bread, and Long fermentation.
Finish: White (or pale).
Farming method: Conventional.
At-a-glance: 13.0% protein, W 280, 0.65% ash.
How to get the best from it: Rest helps extensibility—an autolyse or longer bulk makes shaping noticeably easier.
