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Molino Spadoni, with its XLL W400 Flour, is ideal for extended fermentations like those needed for Neapolitan pizza, Genoese focaccia, brioche, panettone, babà, or other large baked goods. Perfect for those seeking professional results at home, it assures a stable and elastic dough. This flour helps in creating doughs that remain light and digestible.
Use this flour for making pizzas to be cooked in a wood-fired or electric oven. It’s also perfect for homemade bread to pair with fresh cheeses or light deli meats.
- Light and digestible
- Stable dough
- Optimal elasticity
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Pairings and Tips:
Molino Spadoni's XLL Flour is an excellent choice for those wanting to delve into making homemade pizza and bread dough like a true professional. Consider utilizing these qualities to prepare a classic Margherita pizza, using only high-quality mozzarella and fresh basil to highlight the dough's lightness and digestibility. For bread, try baking a rustic loaf and serve it sliced with a drizzle of extra virgin olive oil, a pinch of sea salt, and a touch of fresh rosemary, perfect to enjoy with a platter of light appetizers. This flour is also great for making aromatic focaccias, adding rosemary or onions to the dough for a tasty and satisfying snack.
Ingredients
Soft wheat flour type "0", May contain soy, mustard, lupin,
Allergens
Gluten, Lupins
Traces
Mustard, Soy
Nutritional Values
| Nutrients | Per 100g |
|---|---|
| Energy | 1427 kJ (341 kcal) |
| Fats | 1.2 g |
| Saturated Fatty Acids | 0.4 g |
| Carbohydrates | 67 g |
| Sugars | 1.5 g |
| Dietary Fiber | 2.2 g |
| Proteins | 15 g |
| Salt | 0.01 g |
We always do our best to provide you with accurate and up-to-date information, but we still recommend you check the product label before consuming it, especially if you have allergies or intolerances. Any changes by the manufacturer are beyond our control.
- Brand
Molino Spadoni
- Category
Flour And Mixtures
- Reference
- MH066