DRY

Pizza Flour Type 00 - 1Kg

Reference :: 350295
Unit of sale :: PACKAGE
Pack :: 10 / box

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Description

Ingrédients

Suggestions d'utilisation

Type 00 Soft Wheat Flour For Rapid Leavening Pizza (W200) Pz2 This Flour Has Been Studied To Obtain Better Results In The Preparation Of Traditional Pizzas With Relatively Short Leavening Time, From 4 To 6 Hours, Depending On The Temperature And The Quality Of The Yeast Or Sourdough Used. Firmness / Elasticity: 0.45-0.65. Moisture Max 15.5%. Ph 5.8-6.4. W 195-215. Gluten: 11-12, The Molino Spadoni House Presents A Wide Range Of Soft Wheat Flours, Specially Designed For Pizzas. High Quality Products That Stand Out For Their Balance, Elasticity, Ease Of Use And Flavor.

Allergens

Gluten

Ingredients

Soft wheat flour type 00 (100%)

Soft wheat flour type 00 for fast-rising pizza (W200) PZ2

This flour has been developed to achieve better results in the preparation
of traditional pizzas with a relatively short rising time, 4 to 6 hours, depending
on the temperature and the quality of the yeast or sourdough used.
Molino Spadoni offers a wide range of soft wheat flours,
specially designed for pizza. High-quality products that stand
out for their balance, elasticity, ease of use, and flavor.