AVPN-certified since 2001 - one of the original approved flours. Molino San Felice sits in Cimitile (Campania), at the foot of Vesuvius, in a town famous for its early Christian basilicas. The Ambrosio and Ragosta families started milling in the late 1800s in San Giuseppe Vesuviano before moving here in the 1960s. They were the first Italian mill to pursue product quality certification. The Verace is their flagship - tipo 00, European and Italian wheat blend, designed specifically for Neapolitan pizza. They also make STG (the first flour certified under EU Pizza Napoletana STG regulation 97/2010 - lets pizzerias get official STG certification) and Gold (higher protein STG variant for longer ferments). If you're in Campania and see a pizzeria with the STG designation, there's a decent chance they're using San Felice flour.
AVPN-certified since 2001 - one of the original approved flours. Molino San Felice sits in Cimitile (Campania), at the foot of Vesuvius, in a town famous for its early Christian basilicas. The Ambrosio and Ragosta families started milling in the late 1800s in San Giuseppe Vesuviano before moving here in the 1960s. They were the first Italian mill to pursue product quality certification. The Verace is their flagship - tipo 00, European and Italian wheat blend, designed specifically for Neapolitan pizza. They also make STG (the first flour certified under EU Pizza Napoletana STG regulation 97/2010 - lets pizzerias get official STG certification) and Gold (higher protein STG variant for longer ferments). If you're in Campania and see a pizzeria with the STG designation, there's a decent chance they're using San Felice flour.
A(z) Molino San Felice Verace katalógus szerinti időablaka 0–34 óra 4°C-on (39°F). A Pandough az élesztőt és az időzítést ebből az időablakból, valamint a hidratáltságból, a sóból, az élesztő típusából és a tészta tényleges hőmérsékletéből becsüli meg.
A kelesztési idő függ a tészta hőmérsékletétől, az élesztő mennyiségétől, a hidratációtól, valamint a meleg és hideg kelesztés közötti megoszlástól is.
pizza, neapolitan, type-00, avpn-approved, professional, campania, vesuvius
Verace | ||
|---|---|---|
Liszterő | Erős | Erős |
P/L | — | 0.55 |
Fehérje | 12% | 12.5%+0.5% |
Hidratáció | — | — |
Érlelés | 3.8-12.1h 22°C | 4.1-13.2h 22°C+1h |
