Italian-style type 00 wheat flour

11–12% gluten

Finely milled, unbleached

Blended with natural corrective enzymes

Medium- to long-fermentation pizza doughs

Excellent elasticity, stretchability, water absorption

Crisp, light, open-crumb pizza crust

Neapolitan, thin-crust, and pan pizzas

20 kg paper bag

Pizzerias, QSRs, bakeries