Pizza Maestro! Levante
Cylinder-ground type 00 soft wheat flour.
Instructions for use:
Thanks to its excellent alveographic characteristics, it is a versatile and multipurpose product: ideal for the production of professional pizzas on a plate, pan pizza and focaccia. Suitable for direct doughs that require long leavening times (12 hours) and maturation in the fridge (48 hours) and good hydration (about 60%).
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 12,5% s.s. |
| W STRENGTH INDEX W 220 (10-4 J) | W 220 (10-4 J) |
| P/L | 0,5-0,7 |
| LEAVENING TIME | 4 hours |
| LEAVENING WITH CRISCENTE | 6 hours |
