Conventional Wholemeal

Classica la zero
Soft wheat flour type “0”
Classica La Zero is a blend of flours that allows you to obtain an elastic, extensible dough suitable for the preparation of the typical Neapolitan pizza with a higher content of fibers than a conventional product. It is recommended for working with direct dough, with average leavening times.
Breadmaking Index
W 270 (+0-5%)
Formats Available

Explore more


Are you interested in our products?
Write to us for any information about our products: you will be contacted by one of our sales managers