"00" FLOUR 330 - PROFESSIONAL

Package of 12.5 kg                                                  

Soft wheat flour with W330 strength for professional doughs requiring medium fermentation times, ideal for pizza, focaccia, and similar products. 

MILLING TYPE
We use a long milling diagram that compresses the grains at low pressure, preventing the overheating of proteins and starches. This ensures an unstressed flour with optimal performance capabilities.

USAGE CHARACTERISTICS
Professional-grade flour suitable for medium fermentations (4-6 hours at room temperature or 24-48 hours at +4°C) in the production of plate pizza, pan pizza, and focaccia. It is ideal for direct dough methods with controlled refrigeration fermentation for up to 48 hours.

PROTEIN: >13%
STRENGTH: 320-360
ABSORPTION: Minimum 57%
P/L Ratio: 0.7