Flour obtained by processing high quality durum wheat blends specially selected for the production of pizza.
A special manufacturing process, which involves stone hulling and slow grinding, allows to produce a semolina rich in enzymes and fibers (Product source of fibers).
The high water absorption (about 65% of the weight of the flour) makes it possible to obtain doughs that mature rapidly but are also able to resist ripening in the fridge (ideal 20 hours at 4 ° C).
The finished products obtained have a crunchy and golden crust and a soft and very tasty internal structure.
Ideal product for the production of pizza on the plate and in the pan.
La Storica Mininni per pizza - P10
PROTEINS (in dry matter): 15%
Dry gluten (in dry matter): 11.5%
Gluten index: 70
ASH (in dry matter): 1.20%
Brabender: Abs. 65% – Stab. 5.7 minutes