White Pizza flour (10-12 hours) W 290/310 - P/L 0.55/0.60 - Protein 13%
White Pizza flour (10-12 hours)
For making pizza with medium proving times (10-12 hours) using 1.5% yeast or for short-proving times (4-6 hours) with 2.5% yeast. Direct or indirect method. Can be stored in cold cell at 0/4°C for 1-2 days. Widely used in both traditional pizzerias, and in pizza chains which work with large scale of product.
Packages available: 25 kg
Characteristics: W 290/310 - P/L 0.55/0.60 - Protein 13%