701SOLE DI NAPOLI BLU
Type 00 Soft Wheat Flour obtained from the cleaning, grinding and sifting of mixtures of common wheat of NO_OGM National and North-European type with a medium protein value and with a good absorption and extensibility index. Without additives or added gluten.
Pizza flour, ideal for direct and indirect dough with Poolish or biga. Medium leavening, from 12 to 24 hours, with water absorption of 55-60%.
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