PETRA MOLINO QUAGLIA - 5063 for Medium Duration Pizza 5 Kg
Description
A type 0 soft wheat flour, W 260-280, designed for medium-duration processing, with great flexibility of use: the good fermentation capacity and the excellent strength and stability ensured to the dough allow it to maintain all its qualities for up to 8-12 hours at room temperature (20-25°C), as well as with a controlled temperature of 4°C. This guarantees the pizza maker the same product quality throughout the evening.
The liquid absorption, about 58.5% of its weight, ensures excellent production yield (more dough balls for the same weight of flour), excellent alveolation, and the aroma and crispiness of the pizza once baked.
The composition is designed to guarantee an excellent balance between tenacity and extensibility (P/L 0.55-0.65), which ensures uniform development as well as great ease of handling and application.
Ideal for tray, pan, and meter pizzas prepared using the direct method with medium proofing, it guarantees excellent results even with longer fermentation times managed at controlled temperature (4°C).
Ingredients: Type 0 wheat flour.
May contain traces of soy and mustard