
Characteristics
Type 00 flour for Pizza, from luxury soft wheat
POWERFUL POINTS
Good absorption in water
Very good elasticity and dough strength
Ideal for slow curing (refrigerated)
Ideal for producing dough to be baked in both wood-fired (high temperature) and conventional ovens
Very good appearance and taste of the finished product
Also ideal for preparations requiring the use of leaven
BENEFITS FOR THE PROFESSIONAL
Easy to use
Cost saving (good absorption in water)
Stability in the production process
Product Description
Characteristics
Type 00 flour for Pizza, from luxury soft wheat
POWERFUL POINTS
Good absorption in water
Very good elasticity and dough strength
Ideal for slow curing (refrigerated)
Ideal for producing dough to be baked in both wood-fired (high temperature) and conventional ovens
Very good appearance and taste of the finished product
Also ideal for preparations requiring the use of leaven
BENEFITS FOR THE PROFESSIONAL
Easy to use
Cost saving (good absorption in water)
Stability in the production process