Flour Type "00" Weight 25 Kg bag
Italian Pizza Flour for Medium fermentation Time
Pizza Flour TYPE “00” for medium fermetation time, obtained from a selection of good quality protein grains which can create excellent workability and easy extensibility dough.
The product has excellent crispness and a distinctive fragrance after baking.
|Alveograph W||290 / 320|
|Alveograph P/L||0.45 / 0.55|
|Liquid Absorption||57 - 59%|
|Stability Time||15 minutes|
- Suggestion for Use:
- Napolitan Style, Pan Pizza, "Pizza in Pala"
- Dough preparation:
- Direct, indirect
- Fermentation Time:
- 12 hrs (at 18°C) - 24 hrs (at 4°C)
- Dough Preservation:
- From 24 to 48 hrs at 4°C