Milled down from a blend of multiple wheat varieties selected from the Italian and European market. Result of a very slow and gentle milling process in favor of the integrity of protein and starch molecules.
Particular attention is given to proteins quality selection in order to guarantee a steady balance between gluten energy and gluten extensibility. The well distributed particle size is in favor of high dough hydration and water retention. Highly recommended and specifically designated by Antimo Caputo for artisanal American Pizza and colorful crusts.. “00” Americana flour is ideal for New York-style and artisanal neo-Neapolitan pizza made in wood fired, gas or electric ovens.
This flour has been repackaged in a vacuum-sealed resealable food-grade bag to ensure freshness by Fiero.