Molini Pizzuti
Molini Pizzuti Farina Costa D'Amalfi"0" Flour for pizza 25kg
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The flour for pizzerias "Costa d'Amalfi" has excellent workability characteristics developed with the suggestions of master pizza makers. After cooking, the dough has a golden color and an excellent development of the ledge. Digestible and with the typical taste of true Neapolitan pizza.
Leavening: from 5 to 7 hours, at a temperature of about 25C
FEATURES:
Water absorption: 56% (±1%)
Development time: 3' ±0.5'
Stability: 14' (±2') W: 300 (±20) P/L: 0.60 (±0.15)
Falling number: 310 (±20)
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