PIZZA FLOUR (PULCINELLA - W260) "MOLINI PIZZUTI"

It is obtained from a mixture of grains that give the pizza firmness, aroma, and taste according to tradition ..

Perfect flour for making pizza with just the right thickness and smoothness ..

• Ideal for preparing medium and short fermentation doughs ..
• Type "0" flour with medium strength allows you to obtain a final product with a medium-sized crust and a strong aroma and flavor ..
• The dough needs to ferment for 6 to 36 hours at a temperature of around 25 degrees Celsius ..
• The peak of ripeness is reached after 12 hours ..
• Store in a cool dry place ..
• Net weight: 25KG ..
• Country of origin: Italia ..
• For business services and wholesale sales > contact us ..

Yabaneez 💚