SG49 Blu Tipo 00
Molino Signetti
Signetti's professional Neapolitan pizza flour with fine balance between elasticity and extensibility. Designed for 6-24 hour preparations, shining with direct method same-day or overnight bakes. Over 80 years of Italian milling expertise in a bag. Works great for focaccia too.
Optimal hydration: 58% – 66%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-12 hoursat 22°C
TestedBalanced elasticity and extensibility. Ideal for direct method same-day bakes.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Molino Signetti SG49 Blu Tipo 00 is a type 00 flour, W260 strength, 12.5% protein, a P/L ratio of 0.55, a recommended hydration range of 58–66%, and 56% absorption. Signetti's professional Neapolitan pizza flour with fine balance between elasticity and extensibility. Designed for 6-24 hour preparations, shining with direct method same-day or overnight bakes. Over 80 years of Italian milling expertise in a bag. Works great for focaccia too. It ferments best over 3.8–11.8 hours at room temp (22°C). Balanced elasticity and extensibility. Ideal for direct method same-day bakes.