MOLINO VIGEVANO - VESUVIO Type "0" Flour with Wheat Germ 500g

With vital wheat germ ground on stone.

W270/290

It is ideal for medium to long fermentations, from 10 to 12 hours at room temperature; it can be matured for 24 or 48 hours in a refrigeration chamber at 6°C.

Vesuvio flour is perfect for making Neapolitan pizza in any type of oven, including electric.

Molino Vigevano flours come from a rigorous selection of quality raw materials and are the only ones to contain cold-pressed wheat germ ground on stone, using an exclusive patented process.

Thanks to these flours, rediscover the true taste of wheat: the still vital wheat germ brings a unique aroma and flavor to your preparations, as well as a beautiful golden color.

Wheat germ is the heart of the grain and its most nutritious part: a true source of benefits, rich in vitamins A, E, and D, as well as iron, magnesium, and potassium.