White Pizza flour (10-12 hours)

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.

25 kg:   Email us for a quote for this product

Packages available: 25 kg

Characteristics: W 290/310 - P/L 0.55/0.60 - Protein 13%

Product code:

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