FLOURS FOR PIZZA
Pulcinella
Medium-short rising period
Ideal for the preparation of medium/short leavening doughs. Pulcinella is a medium strength type "0" flour which allows you to obtain a final product with a medium alveolated crust with a strong aroma and flavour.The dough needs to leaven between 12 and 24 hours, at a temperature of 25 ° C approx. The maturation peak is reached at 18 hours.
Type of flourWheat flour type "0"
Size5Kg - 10Kg - 25Kg
TMC12 months
Origin100% Italian flour
| (W) | 260 |
|---|---|
| P/L | 0,65 |
| water absorption | 56,0 |
| stability | 8′ min |
