Molini Pizzuti Costa d’Amalfi Type 0 Pizza Flour
Molini Pizzuti Costa d’Amalfi Type 0 Pizza Flour
Molini Pizzuti Srl
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Barrels & Beyond PH · Gourmet Ingredients
Molini Pizzuti Costa d’Amalfi Type 0 Pizza Flour
Italian Type 0 Flour · High Strength, Professional, and Designed for Long Fermentation
Official Description
Molini Pizzuti Costa d’Amalfi is a soft wheat flour type "0" specifically developed for pizza dough requiring high strength and performance.
It is designed for long fermentation processes and high hydration doughs, ensuring superior structure, elasticity, and consistency.
Technical Specifications
Flour Type: Type 0 (soft wheat)
Protein: 15.0% (dry basis)
Gluten: 13.5%
W Value (Strength): 300 ± 20
P/L Ratio: 0.65 ± 0.10
Water Absorption: ≥ 57.0%
Stability: > 14 minutes
Ash Content: max 0.65%
Moisture: max 14.5%
Falling Number: > 300 s
Performance Profile
With a W value of 300 and very high protein content, this flour delivers exceptional gluten strength, allowing for superior gas retention and dough elasticity.
Its high stability makes it ideal for long fermentation and high hydration doughs, producing light, airy, and well-structured pizza crusts.
Suggested Uses
- Pizza dough (long fermentation)
- High hydration pizza dough
- Neapolitan-style pizza
- Artisan and professional pizza baking
BBPH pairing ideas: pizza kits, tomato sauces, mozzarella, and extra virgin olive oil.
Nutrition Information
Per 100g:
- Energy: 354 kcal
- Fat: 2 g
- Carbohydrates: 70 g
- Sugars: 0.4 g
- Protein: 13 g
- Fiber: 2 g
- Salt: 0 g
Additional Information
Ingredients: Soft wheat flour type "0"
Origin: Italy
Shelf Life: 12 months
Storage: Store in a cool, dry place (max 25°C, 60% humidity)
Allergens: Contains gluten
GMO: Free from genetically modified organisms
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