LE 5 STAGIONI W390 STRONG FLOUR FOR NEAPOLITAN PIZZA 10KG

Le 5 Stagioni Red Tipo 00 Flour is a high-strength professional wheat flour designed for preparing Neapolitan pizza with long fermentation and maturation times. With a strength value of W 390, it provides a resistant gluten structure, making it particularly suitable for professional pizzerias looking for stable, well-structured and workable dough.

Its balanced composition promotes dough extensibility rather than excessive resistance, helping pizza makers handle and stretch the dough during preparation.

Flour characteristics

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  Type: Tipo 00 soft wheat flour

  
  


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  Strength: W 390

  
  


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  Protein: 13% (dry matter)

  
  


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  Moisture: max. 15.5%

  
  


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  Ash: max. 0.55% (dry matter)

  
  


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  Hagberg Falling Number: 280 seconds

  
  

Brabender Farinograph

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  Water absorption: 57%

  
  


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  Stability: 13 minutes

  
  

Brabender Extensograph – 135 minutes

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  Energy: 120

  
  


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  Ratio: 1.7

  
  

Available pack sizes: 1 kg, 10 kg and 25 kg.

Professional flour for Neapolitan pizza

This strong pizza flour is suitable for dough requiring a resistant gluten structure and extended maturation times.

Its W 390 strength makes it a valuable choice for professional pizzerias producing Neapolitan-style pizza and looking for a high-performance flour for everyday use.

Why buy from Stander Food?

Stander Food supplies professional pizza flour, Italian food ingredients and foodservice products for pizzerias, restaurants and catering businesses.

Based in Verona, we offer:

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  Direct deliveries in Verona and the surrounding province.

  
  


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  Shipping throughout Italy.

  
  


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  A wide selection of professional pizza flours and ingredients.

  
  


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  Dedicated service for pizzerias and restaurants.

  
  

Stander Food: your professional supplier of pizza flour and ingredients in Verona and throughout Italy.