Pizzeria Plus
Description
Compared to “Pizzeria Classic” type, this flour has more strength. Special flour for cooking in a wood oven pizza with long rising time dough and a lot od water. The particular grains’ selection makes the dough elastic and ease to use.
Produced in type “00” – “0” – “1”
W350 P/L 0,60
Download the technical sheet
utilization
Flour for elastic doughs, highly suitable for making traditional pizza. This is ideal for over 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 |
|---|---|---|---|---|
| 350 | 0,60 | 57,5% – 58,5% | > 16 | > 27 |
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.
