Continuous search for quality and complete food safety, innovation respectful of tradition and attention to the customer have allowed theMolino Enricito go through over one hundred and twenty years of history and still be a living, proactive and recognized activity.
ENR-NAP
Sheet
Package
1Kg recyclable transparent plastic package
Allergens
Gluten and possible traces of soy
Leavening
Average, between 14 and 18 hours
Maximum humidity
15,5%
Nutritional table
Average nutritional values per 100g of product
Energy
kj 1443 - kcal 340
Fat
1,7g of which saturated 0,3g
Carbohydrates
65g of which sugars 0,4g
Proteins
12.5g
Salt
0.075g
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Surprise family and friends with real Neapolitan pizza! Soft wheat flour type "00". A flour created in compliance with the neapolitan pizza specification. Leavening between 14 and 18 hours
