Vecchia Macina Plus


pdt-VecchaiMacinaPlus

Flour Type 1 Weight 25 Kg bag

Vecchia Macina Plus

Product Feature

Alveograph W 340 - 360
Alveograph P/L 0.40 / 0.50
Liquid Absorption 62 - 64%
Humidity 15.50% Max
Stability Time 12 - 13 Min

Product Use

Suggestion for Use:
Napolitan Style, Pan Pizza, "Pizza in Pala"
Dough preparation:
Direct, indirect
Fermentation Time:
24 hrs (at 18°C) - 48 hrs (at 4°C)
Dough Preservation:
Oltre 72 ore in cella di refrigerazione a 4°C