Pizza Maestro! Perciasacchi
Blend of type 0 soft wheat flours, stone-ground Perciasacchi durum wheat flour and bran.
Instructions for use:
Ideal for pizza on a plate or pizza on a slice, durum wheat flour gives an intense flavour to the final product and valuable nutritional and sensory characteristics, thanks to the low temperatures of its milling, which preserves the germ and aromas of the ancient grain.
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 16% s.s. |
| W STRENGTH INDEX | W 260 (10-4 J) |
| P/L | 1,5-1,7 |
| LEAVENING TIME | 6 hours |
| LEAVENING WITH CRISCENTE | 8 hours |
