PIZZA SPECIAL FLOUR 12.5 KG MOLINO QUAGLIA

Soft wheat flour type 0, free from additives, W 260-280, designed for medium-duration processes and characterized by extraordinary versatility.

Main Features:

• Excellent Fermentation Capacity: Guarantees stable and high-performing doughs for up to 8-12 hours at room temperature (20-25°C) or longer, with controlled refrigeration at 4°C.
• Excellent Yield: Absorbs up to 58.5% of its weight in liquids, allowing for a greater number of dough balls per unit of flour.
• Perfect Alveolization and Fragrance: Produces a crumbly, fragrant pizza that develops well when baked.

Advantages for Pizzaiolos (Pizza Makers):

• Balance between Toughness and Extensibility: The P/L ratio of 0.55-0.65 ensures uniform dough development, making it easy to work with and stretch.
• Consistent Quality Throughout the Evening: Maintains dough characteristics, ensuring uniformity over several hours.

Recommended Use:

• Plate pizzas
• Tray pizzas
• Meter pizzas
• Ideal for direct methods with medium fermentation, also delivers excellent results with longer fermentation under controlled temperatures.

The ideal choice for flawless results and flexible dough management!