Pizza Maestro! Grecale
Cylinder-ground type 0 soft wheat flour.
Instructions for use:
Ideal for direct or indirect doughs that require long leavening (about 8 hours at room temperature) even with refrigerated control for over 48 hours. Ideal product for making contemporary pizza and leavened products.
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 14% s.s. |
| W STRENGTH INDEX | W 380 (10-4 J) |
| P/L | 0,8 |
| LEAVENING TIME | 8 hours |
| LEAVENING WITH CRISCENTE | 10 hours |
