Athar Neapolitan Pizza Flour

The W value is meticulously calibrated between 300 and 340, indicating a highly resilient protein network. This strong rheological profile is essential to withstand extended cold maturation (48 to 72 hours) without the dough matrix collapsing or becoming overly extensible. During high-temperature baking, this robust gluten framework effectively traps carbon dioxide produced by the yeast, resulting in the dramatic oven spring and airy, blistered cornicione characteristic of authentic Neapolitan pizza.

Thanks to its premium protein and gluten quality, Athar Neapolitan Pizza Flour easily accommodates hydration levels between 65% and 70%. This high hydration is crucial for the rapid steam expansion and thermal shock required in 450°C stone ovens. For professional pizzerias, starting at 65% hydration combined with a brief autolyse technique is recommended to yield a supple, extensible dough that remains manageable and non-sticky during hand-stretching.

The flour is meticulously engineered with controlled damaged starch levels and optimized enzymatic activity (Falling Number). This precise balance ensures that natural sugars caramelize rapidly and beautifully at 400°C-450°C, producing characteristic leopard spotting without bitter burning. If baked in conventional lower-temperature ovens, the prolonged baking time required would excessively dehydrate the dough. This would result in a tough, crackery crust rather than the soft, foldable, and tender bite authentic to Neapolitan pizza.

No, Athar Neapolitan flour is formulated according to authentic Italian specifications. It contains a perfectly balanced natural enzymatic profile that steadily converts complex starches into simple sugars during prolonged cold fermentation, adequately feeding the yeast and promoting natural browning. Adding sugar or diastatic malt is strongly discouraged when using high-temperature ovens (400°C+), as these additives will cause the crust and undercarriage to burn and turn bitter before the internal dough is fully cooked.

Due to its pure formulation without chemical preservatives, Athar Neapolitan flour requires strict environmental control. It must be stored elevated on pallets, keeping adequate distance from walls to ensure airflow. The optimal storage environment is a dry, well-ventilated storeroom maintained at 15°C to 20°C with relative humidity below 60%. Under these professional conditions, the flour's delicate protein structures and enzymatic vitality remain perfectly stable for up to 9 months.

Commercial packaging consists of heavy-duty 25kg and 40kg multi-wall laminated sacks featuring moisture-barrier liners to prevent degradation during extended transit and warehouse storage. The Minimum Order Quantity (MOQ) for direct factory dispatch is 1 metric ton (one pallet containing forty 25kg bags). Nationwide delivery is seamlessly handled via the factory’s integrated freight logistics network.

Yes, this premium flour is highly sought-after in export markets. Backed by rigorous international certifications including ISO 22000, HACCP, and Halal, it is regularly exported to Iraq, the UAE, Qatar, Armenia, and Turkey. Athar’s export division handles all customs formalities, issuing English-language Batch Certificates of Analysis (COA) and Phytosanitary Certificates. Export consignments are strictly palletized and securely heat-shrink wrapped for maritime or cross-border land transit.