Molini Pizzuti

Molini Pizzuti Farina Pulcinella Flour for pizza 25kg


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Wheat flour type "0"
Long rising period
Flour for Pizza
Soft wheat flour type “0”, for higher hydration dough that requires long rising period. The dough needs to rise between 24 and 72 hours, at a temperature of 25° C approx. The maturation peak is reached at 48 hours.


350 (+/-20)

16.5% SS MAX

0,65% SS MAX

Important information.
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