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SMORFIA FOR NEAPOLITAN PIZZA MOLINO NALDONI SRL
Hall 06 - Booth A 046
Smorfia® was born out of the cooperation of our R&D and Quality Check departments and it is the innovation of Molino Naldoni that marries the best 100% Italian wheat with the excellent performances in the real Neapolitan Pizza dough. With a strength of 290W, as it was requested from the policy document of the Associazione Verace Pizza Napoletana, this flour needs a 60-65% hydration. When baked at 400/450 degrees Celsius for 90 seconds, it offers the best in terms of alveolation of the crust and lightness of the dough.
Exhibitor's contacts
MOLINO NALDONI SRL
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Address
VIA PANA 156 - 48018 FAENZA - (RA) - ITALY
Phone
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Exhibitors' Position
Hall 06 - Booth A 046
