Flour NAPOLETANA MODERNA for Pizzeria Molino Pasini 10kg

What it is

NAPOLETANA MODERNA is a Molino Pasini flour reference for pizzeria work. The blend is intended for pizza doughs and is supplied in a professional 10 kg sack.

Producer and format

The supplier is Molino Pasini S.p.A. The professional format is one 10 kg sack.

Product profile

The flour is presented with balanced strength, elasticity, controlled long fermentation, open dough structure and crispness. These characteristics can be adapted to the pizzeria's own recipe.

Professional uses and quantities

Use the 10 kg sack as the production unit and weigh flour for each dough batch according to the pizzeria's established formula. Adjust water, yeast, salt, fermentation time and portion size to the chosen process and production standard.

Errors to avoid

Do not copy a hydration or fermentation schedule from another flour without testing the dough. Protect the sack from humidity, weigh consistently and avoid changing several process variables at once.

Storage and handling

Store the unopened sack in a dry, clean place away from heat, water and strong odours. Close or protect the opened sack between uses and use clean, dry equipment when weighing the flour.

LAPA logistics in Switzerland

LAPA delivers the 10 kg Molino Pasini sack across Switzerland to pizzerias, restaurants, catering operations and professional kitchens. The sack format is suited to planned dry-storage and regular dough production.

Who it is for

For pizzerias and food-service kitchens that want a professional flour format for controlled dough development and a repeatable pizza workflow.