Petra 5037 flour for long-rising pizza 12.5 Kg
Description
Soft wheat flour type 0, 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 hold and stability of the dough and high extensibility, allows the dough to be stored for a long time, both at room temperature and in refrigerated conditions. In fact, if the balls are kept at refrigerated temperature, the pizza, cooked the day after preparing the dough, is much crispier, tastier and more fragrant.
It is ideal for working with flat and Roman pizzas and for all pizza bases where you want to enhance the flavor and digestibility characteristics through long maturation.
"Wheat flour n. 550"
Ingredients: Wheat flour type “0”.
May contain traces of military and of mustard