Pizzeria Classic
Description
Special flour for production of pan pizza or pizza with short leaving time of 8-10 hours. High elasticity gives ease to use to the dough.
Produced in type “00” – “0” – “1”
W 310 P/L 0,50-0,60
Download the technical sheet
utilization
Flour for elastic doughs, highly suitable for making traditional pizza. This is ideal for 8 to 12 hours of leavening. This particular mix of grains gives it a crispy and fragrant feature.
Packs
Paper bags, suitable for food packaging, 25 kg, red and white with yellow and red writing. If in bulk, carried in suitable vehicles, regularly certified and monitored.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 300 - 320 | 0,50 – 0,60 | 57% – 58% | > 15 | > 26,5 |
Hygiene Health Features:
| BATTERY COUNT TOT. | YEAST | MOLD | FILTH TEST | E. COLI |
|---|---|---|---|---|
| < 100.000 u.f.c./g | < 1.500 u.f.c./g | < 1.500 u.f.c./g | Max 10 frammenti su 50 g di farina | < 10 u.f.c./g |
Storage
Store in a suitable and ventilated place, with a max temperature of 25°C and maximum humidity of 50%, never in direct contact with floors or walls. If in bulk, only stored in the relevant standard container. Expiration date and lot number indicated on the packaging.
