Mulino caputo, farina pizzeria di grano tenero di tipo "00", ideale per impasti di pizze e salati, 25kg.
FOR TRADITIONAL PIZZA DOUGH
Ideal flour for well-hydrated, light and perfectly leavening dough. Recommended for the classic Neapolitan pizza.
LONG FERMENTATION
Flour with elastic and resistant gluten, ideal for long-leavening dough.
TYPE: Flour 00
PROTEIN: 12.25%
SHELF LIFE: 12 months
Bread making: W 260/270
ELASTICITY: P/L 0.50/0.60
