Type 00 Pizza Flour Vesuvio 25 kg — Meyerhans
Vesuvio by Meyerhans is a type 00 pizza flour in a 25 kg sack, milled in Switzerland for Neapolitan and gourmet pizza. A strong, elastic pizza flour (class A) that handles well, opens easily into a base and bakes to a soft, well-risen crust at high temperature. Also suitable for bread and fresh pasta.
Meyerhans Muhlen is a Swiss miller founded in 1894 in Weinfelden (Thurgau). Vesuvio combines a local Swiss supply chain with a flour built for Neapolitan-style dough. Use for direct or pre-fermented doughs with medium to long leavening, around 60 to 70% hydration; bake at high temperature.
Class A. Contains gluten. Store in a cool, dry place away from light and humidity.
Order Vesuvio by Meyerhans from LAPA with delivery across Switzerland, six days a week and no minimum order.
Vesuvio by Meyerhans at a glance
Vesuvio by Meyerhans is a type 00 pizza flour in a 25 kg sack, milled in Switzerland for Neapolitan and gourmet pizza. It is a strong, elastic pizza flour (class A) that handles well, opens easily into a base and bakes to a soft, well-risen crust at high temperature. Also suitable for bread and fresh pasta, it is a reliable professional flour with a Swiss supply chain.
Meyerhans, a Swiss miller since 1894
Meyerhans Muhlen is a Swiss milling group founded in 1894 and based in Weinfelden (Thurgau), one of Switzerland's leading flour producers. Its Vesuvio (Pizzamehl u'Vesuvio) is milled in Switzerland and formulated specifically for pizza, combining the convenience of a local supply chain with a flour built for Neapolitan-style dough.
Vesuvio: a flour for pizza
Vesuvio is a type 00 pizza flour designed for the elastic, extensible dough of Neapolitan and contemporary pizza. Classified class A, it provides good strength and tolerance, opening cleanly into a base and developing a soft, airy cornicione in a hot oven. It is versatile enough for bread and fresh pasta when a single pizza flour is preferred in the kitchen.
How to use it
Use for direct or pre-fermented doughs with medium to long leavening, at a hydration suited to your oven and style (typically around 60 to 70%). Bake at high temperature in wood-fired or electric pizza ovens. Adjust hydration and leavening time to your recipe; the elastic gluten makes the dough easy to shape by hand.
Specifications and storage
Type 00 pizza flour, class A, in a 25 kg sack. Contains gluten. Milled in Switzerland by Meyerhans (supplier article 11669). Store in a cool, dry place away from light and humidity, raised off the floor and away from strong odours. Rotate stock by best-before date.
Who it is for and LAPA delivery
Vesuvio by Meyerhans is made for pizzerias and bakeries that want a dependable type 00 pizza flour with a Swiss supply chain. LAPA delivers it across Switzerland six days a week with no minimum order; from Zurich and Lugano to Bern, Basel and Geneva orders arrive the next day, with partner carriers such as Swiss Post and Planzer serving areas outside the LAPA fleet routes.
Documents
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Product Specifications
- Legal name: Soft wheat flour type 00 for pizza
- Product name: Pizzamehl u'Vesuvio
- Brand: Meyerhans
- Producer: Meyerhans Muhlen, Weinfelden, Switzerland (since 1894)
- Content: 25 kg sack
- Class: A
- Ingredients: Soft wheat flour type 00
- Allergens: Contains gluten (wheat)
- Usage: Neapolitan and gourmet pizza, bread, fresh pasta; medium to long leavening
- Storage: Store in a cool, dry place away from light and humidity
- Country of origin: Switzerland (milled by Meyerhans)
- HS customs code: 1101.00
| Brand | MEYERHANS MUEHLEN AG |
| Categoria Pizza | Farine |