Molino Pasini Linea Pizzeria Verde Type 00 Flour 25 kg – Quick Overview
Professional Italian type 00 wheat flour, AVPN-certified for authentic Neapolitan STG pizza. Produced by Molino Pasini in Cesole di Marcaria (Mantua, Lombardy) with a calibrated technical profile (W 280-310, P/L 0.50-0.60, protein 11.5%) for direct leavening between 8 and 24 hours in wood-fired or electric pizza ovens.
The Producer: Molino Pasini
Molino Pasini is a family-owned Italian mill operating in Cesole di Marcaria since 1927, specialised in flours for pizza, bread and pastry. The Linea Pizzeria range serves professional pizzaioli with traceable wheat blends, dedicated lines and a technical lab supporting Italian and international pizzerias. The Verde reference is the workhorse of the line.
Technical Specifications
Soft wheat type 00 flour. Strength W 280-310. Tenacity / extensibility ratio P/L 0.50-0.60. Protein 11.5 percent. Recommended hydration 58-65 percent. Wheat origin EU. Country of milling Italy. Bag 25 kg in multi-layer paper. HS code 1101.00. EAN 8025566004158. Allergens: contains gluten, may contain traces of soy.
Professional Uses
Ideal for Neapolitan STG pizza, Roman pizza in pala, focaccia and high-hydration Neapolitan canotto. The elastic gluten network gives soft dough balls, easy hand stretching and a well-developed leopard-spotted cornicione in high-temperature ovens. Direct leavening morning for evening or for next-day baking, with retarder fermentation possible.
Delivery and Logistics
B2B delivery in Switzerland from the LAPA Embrach warehouse. Pallet handling, 25 kg bag per unit. Aligned with the standard LAPA delivery rounds for Zurich, Bern, Geneva, Lugano and Basel regions.
