P / L 0.60 +/- 0.10
Soft wheat flour “type 00” with high protein content obtained from the mixing of national and North American grains which guarantee excellent stability and high water absorption, ideal for the preparation of doughs that require medium rising times.
This flour, for its particular and refined rheological characteristics, is appreciated by the best Pizza Masters, not only in Italy but also abroad. The rheological characteristics of the product and its elasticity give it a recognizability that is currently highly sought after by master pizza makers in Italy and abroad. The Traditional is particularly suitable for pizza chefs who work using mother yeast.
After cooking, the pizza has a golden color, a marked alveolation, an excellent development of the typical Neapolitan pizza cornice, giving an explosion of taste to the palate and high digestibility.
The dough obtained with this flour reaches the “dough point” already after 5 – 7 hours of leavening, at a temperature of about 25 ° C.