Soft wheat flour Italian type "00"
Tasty and light pizzas ‘on the plate’
Recommended for the preparation of dough with the old-dough method and with the sponge and dough method, with balls placed in the fridge at 2-4°C for proofing for 24-48 hours.
For even more digestible pizzas, the dough balls can be kept in the fridge for 48-56 hours.
Excellent dough texture during storage at low temperatures.
High-protein flour characterised by high absorption capacity and good gluten content.
It allows extremely tasty pizzas to be obtained with high, golden edges.
Cereal used
Blend of European and Canadian GMO free soft wheat
Long leavening. Soft wheat flour obtained from the grinding and subsequent sifting of soft wheat varieties free of foreign substances and impurities.
In conformity with current Italian legislation and in particular with Italian Law No. 580 of 4 July 1967 and subsequent amendments.
This product must be stored in a cool and airy place at a temperature below 20 ° C and with a relative humidity <65%.
For product delivered in pallets: remove the protective cellophane.
The minimum storage period is 12 months.
Humidity max: 15,50%
Ashes max: 0,55% s.s Gluten: 12,00% s.s
RHEOLOGICAL DATA
Alveogramma
W: 360 - 380 P/L: 0,50 - 0,60
Farinogramma
Absorption: 58% Stability: 17 min.
You can check the allergens and contaminations of this product by downloading the technical sheet.
You will also find all the technical information.
Our business will be closed for summer holidays from 14/08 to 31/08. All orders received during this period will be processed and shipped upon our return, starting from 01/09.
