FLOURS FOR PIZZA
Tradizione Napoletana
Short rising period
Type “00” wheat flour with a short rising time for pizza.Soft wheat flour type “00” for short rising period dough ideal to make “real” traditional neapolitan pizza. The dough needs to leaven between 8 and 12 hours, at a temperature of 25° C approx. The maturation peak is reached at 10 hours.
Type of flourSoft wheat flour type “00”
Size10Kg - 25Kg
TMC12 months
Origin100% Italian flour
| (W) | 220 |
|---|---|
| P/L | 0,65 |
| water absorption | 54,0 |
| stability | 5′ min |
