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


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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