Pantelleria
Wheat flour type 00, ground in cylinders.
Instructions for use:
Ideal for indirect doughs which, thanks to the robust and elastic structure of the gluten mesh, are suitable for prolonged leavening (up to 16 hours) or with controlled refrigeration for over 48 hours. Perfect for making Neapolitan-style or shovel-style pizzas. Ideal as well for several leavened preparations, both sweet and savoury.
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 15% s.s. |
| W STRENGTH INDEX | W 380 (10-4 J) |
| P/L | 0,7 |
| LEAVENING TIME | 8 hours |
| LEAVENING WITH CRISCENTE | 16 hours |
