PETRA 5072 - Type 0 mixture with wheat germ 2.5Kg
Description
WITHOUT ADDITIVES
Petra 5072 Più Vita: type 0 soft wheat flour with stabilized wheat germ (thanks to adequate heat treatment which does not alter its characteristics); W: 320-340.
Designed for medium and long maturation/fermentation, thanks to the content of toasted wheat germ it allows you to obtain a softer and more extensible dough (therefore easier to work with) but at the same time with excellent tightness. The pizza is tastier and more crumbly for the consumer even when cooled, without ever being soft on the palate.
The dough made with PiùVita adapts well to any type of oven (wood, electric, gas) and best expresses its particularities if it is cooked in an electric oven, slowly at low temperature. Ideal for the production of flat pizza and Roman style pizza in pala.
FEATURES
Blend of wheats selected specifically for use in pizzerias.
The qualitative standards of the selection process, combined with the technologies adopted during the processing phase, make it possible to obtain a flour that is stable from a technological and hygienic point of view.
GRINDING TYPE
The long cylinder grinding pattern is designed to better respect the characteristics of the starting grain.
Thanks to the constant control of grinding parameters, Petra® 5072 is characterized by excellent technological stability, in terms of absorption and processing yield.
INGREDIENTS
Type “0” soft wheat flour, stabilized soft wheat germ
May contain traces of military and of mustard
HOW TO USE
It is recommended to use it at room temperature (20°C) for up to 16 hours, or with the control cooled to +4°C for up to over 48 hours.