"00" FLOUR TYPE 250 - PROFESSIONAL
Confezione da 12,5 kg
Package of 12.5 kg
Soft wheat flour type "00" with W250 strength for professional use, suitable for medium-short fermentation in the production of pizza, focaccia, and similar items.
MILLING TYPE
We use a long milling diagram that compresses the grains under low pressure, avoiding the overheating of proteins and starches. This results in an unstressed flour with optimal performance capacity.
USAGE CHARACTERISTICS
Professional-grade flour suitable for medium-short fermentations (24 hours at +4°C) in the production of plate pizza, pan pizza, and focaccia. Ideal for direct dough methods with 24-hour controlled refrigeration fermentation. It is also excellent when used for final refreshment in indirect dough processes.
PROTEIN >11%
STRENGTH: W 240-280
P/L Ratio: 0.5-0.7
ABSORPTION: Min 54%
