Flour Type "00" Weight 25 Kg bag

La Blu

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.

Product Feature

Alveograph W 290 / 320
Alveograph P/L 0.45 / 0.55
Liquid Absorption 57 - 59%
Humidity 15.50% Max
Stability Time 15 minutes

Product Use

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