Caprese
Molini Ambrosio
Type 0 soft wheat flour for medium fermentation Neapolitan pizza. Ideal for direct leavening 6-12 hours at room temperature or up to 48 hours cold maturation. Enriched with micronized bran and wheat germ for fiber, vitamins and authentic flavor. No added gluten or chemical additives. Perfect for Neapolitan, pizza al taglio, and pizza in teglia.
Optimal hydration: 57% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-12 hoursat 22°C
OfficialDirect leavening at room temperature (20-25°C)
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 63% |
Ash Content | 0.65% |
Mix Time | 10-15 min |
Molini Ambrosio Caprese is a type 0 flour, W300 strength, 13% protein, a P/L ratio of 0.65, a recommended hydration range of 57–68%, and 63% absorption. Type 0 soft wheat flour for medium fermentation Neapolitan pizza. Ideal for direct leavening 6-12 hours at room temperature or up to 48 hours cold maturation. Enriched with micronized bran and wheat germ for fiber, vitamins and authentic flavor. No added gluten or chemical additives. Perfect for Neapolitan, pizza al taglio, and pizza in teglia. It ferments best over 6–12 hours at room temp (22°C). Direct leavening at room temperature (20-25°C)
pizza, neapolitan, type-0, medium-fermentation, traditional, bran-enriched, wheat-germ, pizza-al-taglio, pizza-in-teglia