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Smorfia® - TYPE '0'

Cross checks on the best Italian wheat have resulted in a high-quality mixture, from which we have obtained a flour promoted by the policy document of the Verace Pizza Napoletana Association as the ideal flour for the Neapolitan pizza with a high crust and a soft and light dough. When baked at 400/450 degrees Celsius for 90 seconds, Smorfia® offers the best in terms of alveolation of the crust and lightness of the dough.

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Rheological characteristics



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