What it is
Type 1 Soffio Long Leavening is a soft-wheat flour for pizza doughs that need a light, airy structure after a long fermentation. The 25 kg bag is designed for professional pizzeria work and regular production.
Producer and format
The flour is made by Molino Pasini S.p.A. and is supplied in a 25 kg bag. The Soffio line is intended for professional dough preparation, with a format suited to the production rhythm of pizzerias and food-service kitchens.
Organoleptic and processing profile
In dough, the flour is associated with a light, open texture and a crisp outer result when the process is managed correctly. Its protein and maltose profile supports dough development and browning during baking.
Professional uses and quantities
Use the quantity required by the pizzeria formula and weigh the flour for every batch. It suits long direct or indirect fermentation, including cold fermentation, for pizza and other leavened bakery preparations.
Common mistakes to avoid
Do not choose the fermentation time without considering the complete recipe and the working temperature. Avoid adding water, yeast or flour by eye, and do not rush a long-leavening dough if the desired structure has not developed.
Storage and handling
Keep the 25 kg bag closed in a cool, dry place away from heat sources and humidity. Protect the flour from contamination, close the opening after each use and rotate stock according to the best-before date.
LAPA logistics in Switzerland
LAPA supplies this dry professional flour format to pizzerias and kitchens across Switzerland. The 25 kg bag supports planned production and recurring replenishment without changing the established dough workflow.
Who it is for
This reference is for pizzerias, bakeries, restaurants and food-service laboratories that work with long-fermented doughs and need a professional Type 1 flour in a larger bag. It suits teams that value repeatable mixing and baking routines.
