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ANIMA VERACE DENTI- WHEAT FLOUR TYPE "00"

ANIMA VERACE DENTI- WHEAT FLOUR TYPE "00"

Molino Denti Anima Verace Type "00" Wheat Flour
 is a premium, high-stability Italian flour specifically engineered for crafting authentic Neapolitan pizza. It is distinguished by its official "certificate of fitness" from the Associazione Verace Pizza Napoletana (AVPN), confirming it meets the strict technical standards required for traditional Pizza Napoletana.


Technical Specifications & Performance
Designed for professional performance, this flour supports extended fermentation and high-heat baking: 
  • Strength (W Rating): It features a high strength rating of W 300–310, allowing the dough to maintain its gluten structure over long periods.
  • Protein Content: It contains approximately 12.5% protein, providing the necessary elasticity for thin stretching and a robust rise.
  • Fermentation: Ideal for medium-to-long leavening times, typically between 10 to 18 hours at room temperature (68–77°F).
  • Milling: As a Type "00" flour, it is milled from the innermost part of the wheat endosperm to a powder-fine texture, ensuring a silky dough and a tender, airy "cornicione" (crust).
$1.20

Original: $3.99

-70%
ANIMA VERACE DENTI- WHEAT FLOUR TYPE "00"—

$3.99

$1.20

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Description

Molino Denti Anima Verace Type "00" Wheat Flour
 is a premium, high-stability Italian flour specifically engineered for crafting authentic Neapolitan pizza. It is distinguished by its official "certificate of fitness" from the Associazione Verace Pizza Napoletana (AVPN), confirming it meets the strict technical standards required for traditional Pizza Napoletana.


Technical Specifications & Performance
Designed for professional performance, this flour supports extended fermentation and high-heat baking: 
  • Strength (W Rating): It features a high strength rating of W 300–310, allowing the dough to maintain its gluten structure over long periods.
  • Protein Content: It contains approximately 12.5% protein, providing the necessary elasticity for thin stretching and a robust rise.
  • Fermentation: Ideal for medium-to-long leavening times, typically between 10 to 18 hours at room temperature (68–77°F).
  • Milling: As a Type "00" flour, it is milled from the innermost part of the wheat endosperm to a powder-fine texture, ensuring a silky dough and a tender, airy "cornicione" (crust).