Wheat Flour Type '00' Classic Pizza - Mill Paolo Mariani - 25 kg

A blend of flours obtained by grinding the best wheat of the Marche and Romagna regions.
The dough is ready in just a few hours and maintains a long-lasting optimum level of maturation. 
Suitable for making all kinds of pizza and focaccia with direct doughs.
 
	
		
			
			
Technical characteristics
			
		
		
			
			
Protein d.m.
			
			
			
min. 11.5%
			
		
		
			
			
Gluten d.m.
			
			
			
min. 9.5%
			
		
		
			
			
W
			
			
			
210 – 220
			
		
		
			
			
P/L
			
			
			
0.50 – 0.55
			
		
		
			
			
Stability
			
			
			
min. 8.0′
			
		
		
			
			
Absorption
			
			
			
min. 53%
			
		
		
			
			
Ash d.m.
			
			
			
max. 0.55%
			
		
		
			
			
Moisture
			
			
			
max. 15.5%