Soft wheat flour type 0 Nuvola Super Kg.25

STABILITY FOR ADVANCED DOUGHS
A more structured version of the Nuvola range, this Type 0 flour is designed to produce light, airy and well-structured doughs. Essential for those working with pre-ferments, bigas or indirect doughs, it ensures consistent results even in the most complex processes. The balance between strength and workability, with W values of 320/340 and P/L ratios of 0.50/0.60, offers great versatility for classic pizza, pizza al taglio and focaccia. Ideal for established pizzerias and Ho.Re.Ca. settings, it also fits naturally into organised catering processes.