Vesuvio "0" - Molino Vigevano 10kg

● Ideal for medium and long leavenings from 10 to 12 hours at room temperature; it can be matured for 24 or 48 hours in a refrigeration cell at 6°C. Vesuvio flour is ideal for making Neapolitan pizza in any type of oven, even electric.

● Vesuvio flour from Molino Vigevano, with cold-pressed and stone-ground wheat germ according to an exclusive patent, is the ideal product for those who want to make real Neapolitan pizza simply, but without sacrificing taste. You will get a crust that is always honeycombed, soft and perfectly golden with any type of oven

Since 1936 Molino Vigevano is the market leading brand in the field of high quality blends based on flour that can be used for sweet and savoury preparations. The flagship product is Oro di Macina a flour made using the traditional Italian milling techniques dedicated to pizza chefs, pastry chefs and bakers who only want high quality products.

Thanks to an exclusive patented process involving the cold and stone milling extraction, Molino Vigevano flours preserve the vitality and the active ingredients of the wheat germ. In this way, unlike other competing products, the germ is not toasted by the extraction process so that a golden dust can be obtained which, added to a selection of the best flour, makes it easier to work with and makes the dough more fragrant, tasty, digestible and light with a unique golden colour.