Vitus Pizza
Description
Product obtained by mixing soft wheat flour “0” type, soft wheat flour “1” type, rye flour, sesame seeds, sunflower seeds, flax seed, barley flour, oatmeal, malted barely flour and malted flour.
Ideal in making pizza and focaccia.
Download the technical sheet
utilization
Ideal in making pizza and focaccia.
Packs
Paper bags, suitable for food packaging, 15 kg.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
Hygiene Health Features:
| BATTERY COUNT TOT. | YEAST | MOLD | FILTH TEST | E. COLI |
|---|---|---|---|---|
Storage
Keep in a cool dry place, maximum temperature 25°C damp ambience 50%, never in direct contact with floor or wall. Expiration and batch indicated on the packaging.
