Classica, Tipo "00" Double Zero Flour Extra Fine, Neapolitan Italian Pizza, Bread, Pasta, and more, All Natural, Unbleached, Unbromated, No Additives, (5 kg) 11 lbs by Polselli

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Classica, Tipo "00" Double Zero Flour Extra Fine, Neapolitan Italian Pizza, Bread, Pasta, and more, All Natural, Unbleached, Unbromated, No Additives, (5 kg) 11 lbs by Polselli

Regular Price: US$125.00

Special Price US$99.99

Availability: In stock

Supplier: POLSELLI

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Cooking & Baking Flours & Meals Wheat Flours & Meals

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Our story

How we got our start

Started in Arce, a province of Frosinone, in the first half of the twentieth century, from a small artisan business, POLSELLI today is a protagonist in the milling industry in Italy and a leader in the production of flour for bread, pizza and desserts.

What makes our product unique

Tradition and innovation are the key words.

Why we love what we do

The values underlying the Polselli family's passion for wheat are quality, transparency and reliability. These principles mean that they only use quality wheat and work constantly to ensure high quality standards.

Polselli Classica

Classica is a flour blend obtained by milling selected tender grains of domestic and foreign origin. It is recommended for working using the direct method with medium leavening times, and is suitable for the preparation of traditional Neapolitan pizza.

Laboratory yield: – More than 225 180g dough balls per sack of flour.

Baking: – Excellent resistance at high temperatures, ideal for use in wood-burning ovens.

Rising time: – 8-10 hours

Polselli Vivace

Vivace is a high quality flour that yields dough that is always spreadable and easy to work. It is recommended for dough with a long leavening time, and is suitable for the preparation of both standard Italian pizza and pan pizza. Laboratory yield: – More than 228 180g dough balls per sack of flour

Baking: – Ideal for slow cooking at low temperatures in an electric oven.

Rising time: – 8-10 hours

Polselli Super

Super is a flour made by milling the best strong grains with a high protein value. It is recommended for working dough using the indirect method with long leavening times, and is suitable for the preparation of the crunchy and light traditional Roman pizza.

Laboratory yield: -More than 230 180g dough balls per sack of flour.

Baking: – Excellent resistance at high temperatures.

Rising time: 24-26 hours