Farina Molino Caputo Nuvola Classica Cuoco Soft Wheat Flour Pizza Flour (18 x 1 kg) + 2 Caputo Lievito Yeast 100 g * Euthynnus (Katsuwonus) Pelamis Ingredients:

* Euthynnus (Katsuwonus) Pelamis Ingredients: beans 32%

mezzi rigatoni and penne rigate (each 400 g) for maximum variety in shape

Farina Manitoba 100%

05 - plastic film collection - aluminium 41 - container metal collection - c/pap 84 - paper collection

Farina Molino Caputo Nuvola Classica Cuoco Soft Wheat Flour Pizza Flour (18 x 1 kg) + 2 Caputo Lievito Yeast 100 g * Euthynnus (Katsuwonus) Pelamis Ingredients:CUOCO: Recommended for bakers to get tasty and fragrant homemade bread. Elastic gluten and soft starch favor the formation of dough with excellent hydration, light and perfect sourdough that satisfy the needs of the best pizza bakers. Also ideal for long yeast dough and for Neapolitan pizza. Flour type 00 protein 13% shelf life 12 months bakery W 300 320 elasticity P L 0. 50 0. 60 NUVOLA: cross flour, perfect for focaccia, pan pizza and modern pizza.