PETRA MOLINO QUAGLIA - 5037 for Long Rise Pizza 12.5 Kg
Description
Type 0 soft wheat flour, W 300-340, designed for medium and long maturation, expresses its full potential with indirect processing while ensuring excellent results even with the direct method.
Its high protein content, which ensures perfect dough strength and stability and high extensibility, allows the dough to keep for a long time, both at room temperature and under refrigerated conditions. Indeed, if the dough balls are kept refrigerated, the pizza baked the day after the dough preparation is much crispier, more flavorful, and more aromatic.
It is ideal for making flat and Roman-style pizzas and for all pizza bases where you want to enhance the characteristics of aroma and digestibility through long maturation.
"Weizenmehl n. 550"
Ingredients: Type 0 wheat flour.
May contain traces of soy and mustard