FLOURS FOR PIZZA
Vesuvio
Long rising period
Wheat flour type "0" with a long rising period for pizza.Soft wheat flour type “0”, for higher hydration dough that requires a long rising period.The dough needs to leaven between 48 and 72 hours, at a temperature of 25° C approx. The maturation peak is reached at 54 hours.
Type of flourSoft wheat flour type “0”
Size10Kg - 25Kg
TMC12 months
Origin100% Italian flour
| (W) | 350 |
|---|---|
| P/L | 0,65 |
| water absorption | 58,0 |
| stability | 18′ min |
