Pizza

Lucia - TYPE ‘00’

This flour is obtained by the mixture of type “00” flours with a good quantity of proteins and gluten and it is ideal for the preparation of pizzas with medium leavening times, even with a high hydration. It allows to achieve a soft and well-workable dough. This flour is excellent in the preparation of biga starters and poolish and it can be mixed with the reground durum wheat semolina.



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Rheological characteristics

 

300
w
0,60
pl
>13,5%
Proteins

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