Flour Type "00" Weight 25 Kg bag
Italian Pizza Flour for Long Fermentation Time
Italian Pizza Flour for long fermentation obtained from selected American and international wheat varieties.
The high protein content makes the dough highly extensible and easy to work, even when very thin.
After baking the finished product has excellent flavor, crispness and an above-average digestibility.
|Alveograph W||350 / 370|
|Alveograph P/L||0.55 / 0.60|
|Liquid Absorption||60 - 62%|
|Stability Time||18 Minutes|
- Suggestion for Use:
- Neapolitan Style, Pan Pizza, Pizza in Pala.
- Dough preparation:
- Direct, Indirect
- Fermentation Time:
- 24 hours (18°C) 48 hours (4°C)
- Dough Preservation:
- more than 72 hours at 4°C