MOLINI PIZZUTI - Amalfi Coast 5Kg

Type "0" flour for pizza, requiring a medium/long rise. Packaging of 5 kg.

The protein quality and prolonged stability ensure excellent performance during the kneading phase. After baking, the dough has a golden color, pronounced alveolation, and excellent crust development.

The dough requires a rise of 24 to 48 hours at a temperature of about 25 °C. The peak maturation is reached after 36 hours.

Flour type: SOFT WHEAT FLOUR TYPE "0" Minimum shelf life: 12 MONTHS

P/L: 0.65

Water absorption: 57.0