00 Professional pizza flour 250 · 이탈리아

Package of 12.5 kg Soft wheat flour type "00" with W250 strength for professional use, suitable for medium-short fermentation in the production of pizza, focaccia, and similar items. MILLING TYPE We use a long milling diagram that compresses the grains under low pressure, avoiding the overheating of proteins and starches. This results in an unstressed flour with optimal performance capacity. USAGE CHARACTERISTICS Professional-grade flour suitable for medium-short fermentations (24 hours at +4°C) in the production of plate pizza, pan pizza, and focaccia. Ideal for direct dough methods with 24-hour controlled refrigeration fermentation. It is also excellent when used for final refreshment in indirect dough processes. PROTEIN: >11% STRENGTH: 240-280 ABSORPTION: Minimum 54% P/L Ratio: 0.6