Wheat flour for pizza white TYPE 550 


High-quality wheat flour with a significant gluten content and pronounced baking properties suitable for making pizza dough. It can also be used to make various cakes, pies and fine pastries. 

It contains a minimum of 30% gluten because it is produced by grinding high-quality wheat and selecting flour with a significant proportion of gluten which  is of excellent stretch, strength and elasticity which increases stability and easy dough processing. Therefore, the dough obtained from this flour is more suitable for making pizzas than ordinary wheat white flour type 550. 

Packaging: 1kg, 5kg, 25kg 

Average nutritional value in 100 g of product:

Energy: 1493 kJ /352 kcal
Fat: 0.73 g, of which saturated fatty acids 0.18 g
Carbohydrates: 71.51 g, of which sugars 1.0 g
Fiber: 3.15 g
Protein: 13.25 g
Salt*: 0.004 g 

*the salt content is solely due to the naturally occurring sodium