Napoli Antica
Molini Ambrosio
Type 0 soft wheat flour ideal for authentic Neapolitan pizza. Made with whole-body grinding enriched with micronized bran and wheat germ, delivering fiber, vitamins, and antioxidant oils. No added gluten or chemical additives - bringing back the ancient flavors of wheat. Designed for short direct leavening up to 6 hours.
Optimal hydration: 57% – 63%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 2-6 hoursat 22°C
OfficialDirect leavening at room temperature (20-25°C)
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Technical Specifications
Absorption | 60% |
Ash Content | 0.65% |
Mix Time | 8-12 min |
Molini Ambrosio Napoli Antica is a type 0 flour, W250 strength, 12% protein, a P/L ratio of 0.65, a recommended hydration range of 57–63%, and 60% absorption. Type 0 soft wheat flour ideal for authentic Neapolitan pizza. Made with whole-body grinding enriched with micronized bran and wheat germ, delivering fiber, vitamins, and antioxidant oils. No added gluten or chemical additives - bringing back the ancient flavors of wheat. Designed for short direct leavening up to 6 hours. It ferments best over 2–6 hours at room temp (22°C). Direct leavening at room temperature (20-25°C)
pizza, neapolitan, type-0, short-fermentation, traditional, bran-enriched, wheat-germ