"00" FLOUR 200 - PROFESSIONAL
Confezione da 12,5 kg
W200 strength soft wheat flour type "00" for professional use, for making pizza and focaccia.
TYPE OF MILLING
We use a long milling process that compresses the grains under low pressure, avoiding overheating of proteins and starches. This results in an unstressed flour with full performance capabilities.
USAGE CHARACTERISTICS
Professional-grade flour suitable for short fermentation times (3-6 hours at room temperature) in the production of round pizza, tray-baked pizza, and focaccia
PROTEIN: > 9%
STRENGHT: W 180-230
P/L: 0.6-1.0
ABSORBITION: min. 52%
