PETRA - 5063 for Medium Pizza Dough - 12.5 kg Bag
Description
A type 0 soft wheat flour, W 260-280, designed for medium-duration processing, with great versatility: its good fermentation capacity and the excellent strength and stability provided to the dough allow it to retain all its qualities for up to 8-12 hours at room temperature (20-25°C), as well as at a controlled temperature of 4°C. This guarantees the pizzaiolo the same product quality throughout the evening.
The absorption of liquids, approximately 58.5% of its weight, ensures excellent production yield (more dough balls for the same weight of flour), excellent aeration, and a pizza with great flavor and crispiness once baked.
The composition is designed to ensure an excellent balance between strength and extensibility (P/L 0.55-0.65), providing uniform development as well as great ease of handling and application.
Ideal for pan pizzas, tray pizzas, and metre-long pizzas prepared using the direct method with medium proofing, it guarantees excellent results even with longer fermentation times managed at a controlled temperature (4°C).
12.5 Kg
"Wheat flour No. 550"
Ingredients: Type 0 wheat flour.
May contain traces of soy and mustard