Type 00 Flour Linea Pizzeria Verde 25 kg — Molino Pasini
**Type 00 Flour Molino Pasini Verde Pizzeria Line 25kg — AVPN Approved**
Molino Pasini Verde Pizzeria is the professional Type 00 flour selected and certified by the Associazione Verace Pizza Napoletana for producing authentic Neapolitan STG pizza. Milled in Lombardy from carefully selected soft wheat, it offers a precisely tuned technical profile (W 280-310, P/L 0.50-0.60, protein 11.5%) ideal for direct fermentations from 8 to 24 hours.
The high extensibility of the gluten network guarantees soft dough balls, easy hand-stretching and a well-developed, airy and beautifully coloured cornicione when baked at high temperature in a wood-fired oven. Recommended hydration 58-65%, perfect for the same-day direct method or next-day doughs.
Packaging: 25 kg multilayer paper sack, professional format designed for pizzerias, restaurants, bakeries and savoury pastry labs. 100% EU wheat origin, Italian milling, full traceability.
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.
Tags :
Product Specifications
- Legal name: Soft wheat flour, type 00
- Brand: Molino Pasini Linea Pizzeria Verde
- Producer: Molino Pasini S.p.A., Cesole di Marcaria (Mantua), Lombardy, Italy
- Type: Type 00, AVPN-certified pizza flour
- Strength W: 280-310
- P/L ratio: 0.50-0.60
- Protein: 11.5 percent
- Recommended hydration: 58-65 percent
- Leavening: Direct 8-24 hours
- Net weight: 25 kg per bag
- Packaging: Multi-layer paper bag
- Country of origin: Italy (wheat from EU)
- HS code: 1101.00
- EAN: 8025566004158
- Allergens: Gluten, may contain traces of soy
- Recommended use: Neapolitan STG pizza, focaccia, pizza in pala