Protein d.m. min. 9.0% Gluten d.m. min. 7.0% W 210 – 220 P/L 0.55 – 0.60 Stability min. 7′ Absorption min. 58% Ash d.m. max. 0.55% Moisture max. 15.5%
TYPE 0 IDEAL FOR BREAD & PIZZA
A flour specially designed by the maestro Giuliano Pediconi to provide, in a single solution, a truly professional product for those who want to prepare pizza at home in the most traditional way, or to make genuine and light bread with simple, natural ingredients, and having the great taste from a bygone era.
The use of the best Marche region wheats, which are carefully selected and subjected to light grinding, results in a flour that ensures dough elasticity and considerable rising tolerance, for a crisp and crumbly product.
210 – 220
0,55 – 0,60