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Pizzuti flour Costa D'Amalfi "0" Kg. 25 - For pizza
Flour with excellent workability characteristics developed on the basis of the feedback of pizzaiol masters. Ideal also for leavening with the use of mother's yeast. After the baking, the dough has a golden color, a distinct foliage and an excellent development of the cornice. Digibles and taste typical of true Neapolitan pizza.
The mixture obtained with this flour needs to rise from 5 to 7 hours, at a temperature of about 25 ° C.
Intermediate leavening
Water absorption 56% (± 1%)
Development time 3 '± 0.5'
Stability 14 '(± 2')
W 300 (± 20)
P / L 0.60 (± 0.15)
Falling number 310 (± 20)
Packing 25 kg paper bag
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