Pizzeria Italia
Description
Flour produced with Italian grain grown in Oltrepò Pavese. Ideal for pan pizza or pizza where dough needs short leaving time (6-8 hours). The particular grain’s selection makes the dough elastic and easy to use.
Produced in type “00” – “00” – “1”
W 270 P/L 0,50-0,60
Download the technical sheet
utilization
Flour intended for the production of the pizza in baking tin or pizza which needs shorter leavening up to a maximum of 6-8 hours. Appreciated for the great elasticity of the dough resulting in ease of spreading.
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 |
|---|---|---|---|---|
| 270 | 0,50 – 0,60 | 56,5% – 57,5% | > 14 | > 26 |
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.
