Product of the month

  • Red Pizza flour for long-proving times (20-24 hours)

    Red Pizza flour for long-proving times (20-24 hours)

    Pizza flour recommended for medium-long proving times (20-24 hours). Indirect dough method. This technique creates a pizza that is very light and crisp, and highly digestible since the percentage of yeast used in this method is very low. Keeps in a refrigerated room at 0-4°C for 1-4 days.
    Widely used in pizzerias that want a quality product. This flour is equally suitable for use in cold proving.
    Characteristics: W 330/350 - P/L 0.45/0.50 - Protein 15%
    Packages available:

    0.80 €/ 1 kg
    0.00 €/ 25 kg