"00" FLOUR TYPE 390 - Professional

Soft wheat flour with W390 strength, specifically designed for professional doughs requiring long fermentation times, ideal for pizza and similar products.

MILLING TYPE
We use a long milling diagram to compress the grains at low pressure, preventing the overheating of proteins and starches. This results in an unstressed flour with full performance capacity.

USAGE CHARACTERISTICS
Professional-grade flour suitable for long fermentations (48-72 hours at +4°C) in the production of plate pizza, pan pizza, and focaccia. Ideal for direct dough methods with controlled refrigeration fermentation of 48-72 hours. It is also suitable for the first dough in indirect dough processes.

PROTEIN: >14%

STRENGTH:380-420

P/L Ratio:0.6-1.0

ABSORPTION:Min 60%