Thanks to its balanced structure, it is particularly suitable for long leavening doughs up to 48 hours at +4°C, guaranteeing excellent elasticity, extensibility and development during cooking. It is perfect for light, digestible and well-alveolated pizzas, with an excellent balance between strength and workability. Produced by Naldoni Mill, historic Italian mill active since 1705. The courier's delivery times are those indicated in the advertisement, on average between 24 and 48 hours, with delays during holidays, summer periods and areas that are difficult to reach. If you do not receive the package within 3 working days, please contact us. We do not have the possibility to verify any stocks. Fresh cheeses such as buffalo mozzarella and other types of cheese travel together with the pres.
