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FLOUR 00 PULCINELLA W 340/360

00 type soft wheat flour is ideal for the production of pizza with direct leavening from 12 hours to 24 hours at room temperature (20-25 C) and can be matured in a cell at 4 C up to 72 hours. Ideal for biga and poolish processing. Obtained from the traditional grinding of the wheat grain, without the addition of gluten and chemical additives, it is the flour of pizza makers who are looking for a special product with which to give vent to their creativity. The important quantity of gluten makes it ideal for the production of pizzas with complex preparations, long maturation in the cell, levitations with biga or in autolysis. Energy value: 1491kj / 351kcal Fibre: 1.8g Carbohydrates: 70g of which sugars 1mg Fats: 1, 5g of which saturates 0.3g Proteins: 14g Salt: 0.018g Leavening class: Long Format: 25kg in paper W.340-360, P/L 0.7-0.8, Gluten dry extract. min 12%, Hydration min 58.5%, Bread-making absorption of liquids up to 73% Pulcinella flour is ideal for the production of pizza with direct leavening from 12 hours to 24 hours at room temperature (20-25 C) and can be matured in a cell at 4 C for up to 72 hours. Ideal for biga and poolish work.
SKU: MO AM REG
€1.60
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