Pizza Maestro! Timilia
Blend of type 0 soft wheat flours, stone-ground Timilia durum wheat flour and wheat bran.
Instructions for use:
Mix suitable for pizza on a plate (such as “Neapolitan”) or on a shovel, where the presence of durum wheat gives an intense flavor and nutritional and sensory characteristics. Suitable for doughs with medium leavening times (6-7 hours at room temperature) and maturation (24-36 hours in the refrigerator) and good hydration (about 60% water or other liquids, depending on the recipe).
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 16,5% s.s. |
| W STRENGTH INDEX | W 300 (10-4 J) |
| P/L | 1,6 |
| LEAVENING TIME | 6 hours |
| LEAVENING WITH CRISCENTE | 8 hours |
