Brand: Molino Quaglia

Ean: 8027815112560

Type 0 soft wheat flour, W 260-280, designed for medium-term processing, with considerable flexibility of use: the good fermentation capacity and the excellent hold and stability ensured by the dough allow all its qualities to be maintained up to 8-12 hours at room temperature (20-25 ° C), as well as with controlled refrigerated control at 4 ° C. This guarantees the pizza chef to ensure the same quality of the product throughout the evening.

The absorption of liquids about 58.5% of its weight ensures an excellent production yield (greater number of balls for the same weight of flour), an excellent honeycomb and the fragrance and crispness of the pizza once cooked.

The composition is designed to ensure at the same time an excellent balance between toughness and extensibility (P / L 0.55-0.65) which ensures uniform development as well as making it very easy to work and spread.

Ideal for pizza on the plate, in a pan, by the meter prepared with a direct medium leavening method, it ensures excellent results even with longer fermentation times managed at controlled temperature (4 ° C).

Supplier: Molino Quaglia

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