FLOURS FOR PIZZA
Pulcinella ORO
medium/long rising period
Ideal for direct doughs, with maturations between 12 and 24 hours. Its extensibility gives it considerable versatility, making it perfect both for contemporary pizzas with a pronounced crust and for large pizzas with a diameter of 38-40cm.
Type of flourtype “0” flour
Size10Kg - 25Kg
TMC12 months
Origin100% ITALIAN FLOUR
| (W) | 260 |
|---|---|
| P/L | 0,65 |
| water absorption | 56,0 |
| stability | 8′ min |
