The dough made from this flour is easy to stretch and mold; therefore, it is ideal to prepare traditional and contemporary Neapolitan pizza, with raised edges and a delicate and light base. It is perfect for top-quality pizzas, calzone and focaccias, as well as gourmet breads. No improvers or fats are required.
Our suggested proportions
Ingredients | Quantities | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Flour
| 25Kg.
| |||||||||||||||||||||||
Water
| 14L – 20L | |||||||||||||||||||||||
Dry yeast
| 50 g.
| |||||||||||||||||||||||
The same quality, ever.
MOISTURE | STRENGHT | ELASTICITY | PROTEINS | ||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
H2O (56% – 80%)
| W (320 – 350) | P/L (0.7 – 1.0) | % WG(>30%) | ||||||||||||||||||||||||
Packaging
1kg. | 5kg. | 25kg.
