BellaNapoli Red
Industria Molitoria Perteghella
The long-fermentation counterpart to BellaNapoli Blue. Same AVPN-certified Perteghella pedigree (milling since 1939), but engineered for 24h+ rises — the kind of dough you make on Friday for Sunday pizza. Designed for sourdough fermentation, which gives you that complex tangy flavor that commercial yeast can't replicate. Higher strength than the Blue to survive extended cold retard without going slack. If you're serious about sourdough Neapolitan and can get your hands on it through Italian foodservice channels, this is one of the few flours specifically designed for that workflow. Most AVPN flours assume commercial yeast — this one assumes madre.
Optimale hydratatie: 60% – 66%
Selecteer een bloem met W-sterktegegevens voor gepersonaliseerde hydratatiebegeleiding.
Optimale fermentatie: 12-24 uurom 22°C
GetestCan do room temp but the long-rise design really shines with cold retard. If going warm, keep it under 24h and use less yeast than you think. The sourdough design means it ferments actively.
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flourDetail.seoSummary The long-fermentation counterpart to BellaNapoli Blue. Same AVPN-certified Perteghella pedigree (milling since 1939), but engineered for 24h+ rises — the kind of dough you make on Friday for Sunday pizza. Designed for sourdough fermentation, which gives you that complex tangy flavor that commercial yeast can't replicate. Higher strength than the Blue to survive extended cold retard without going slack. If you're serious about sourdough Neapolitan and can get your hands on it through Italian foodservice channels, this is one of the few flours specifically designed for that workflow. Most AVPN flours assume commercial yeast — this one assumes madre. flourDetail.seoFermentation Can do room temp but the long-rise design really shines with cold retard. If going warm, keep it under 24h and use less yeast than you think. The sourdough design means it ferments actively.
pizza, neapolitan, type-00, avpn-approved, professional, sourdough, long-fermentation