Reginella "L'Oro D'Irpinia" Type 0 Flour from Molino Scoppettuolo | High Quality for Soft and Airy Pizzas | 1kg, 5kg, and 25kg Packs

🌾 Professional Quality For A Perfect Pizza
Reginella "L'Oro D'Irpinia" Type 0 Flour from Molino Scoppettuolo is the result of a careful selection of the highest-quality soft wheat, milled using modern techniques that preserve the product's natural properties. Thanks to its excellent chemical and physical characteristics, this flour is perfect for those who want pizzas with a high, soft, and well-aired crust, just like in a pizzeria.

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🍕 Employment
Ideal for:

• Pizzas with long leavening and a high crust

• Artisanal and professional workmanship

• High quality breads and focaccias

Thanks to its strength (W 360/380) and the correct balance between elasticity and tenacity, it guarantees consistently consistent results and extraordinary workability.

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✅ Main Benefits

• Greater resistance during leavening

• Excellent water absorption capacity

• Better development of the alveolation

• Perfect for professional and home use

• Certified quality control and guaranteed origin from Irpinia

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🧾 Composition and Chemical-Physical Values

• Humidity: 15% max

• Ash: 0.65% max

• Protein (N* 5.70): 14.5% min

• Dry gluten: 12.5% ​​min

• Falling number: 350 ± 50 sec

• Choping Alveograph P/L: 0.50 ± 0.20

• Strength W: 360/380

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🥖 Nutritional Values ​​(per 100g of product)

• Energy: 347 kcal / 1452 kJ

• Fat: 0.9 g

  • of which saturated fatty acids: 0.3 g

• Carbohydrates: 70 g

  • of which sugars: 1 g

• Fiber: 3.5 g

• Protein: 14.5 g

• Sodium: 0 g

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⚠️ Allergens

• Gluten

• Soy

• Mustard

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📦 Available Packages

• 1 kg

• 5 kg

• 25 kg

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🕒 Expiration and Storage

• Expiry: 1 year from milling

• Storage: In a cool, dry place, away from sources of heat and humidity