MOLINI PIZZUTI FLOUR "COSTA D'AMALFI" 25KG

Costa D'Amalfi Flour Flour for Medium-High-rising period. Developed by our technical staff according to feedbacks. Received by local Italian Pizzaioli wanting to prepare a Traditional Neapolitan pizza with a visible "cornicione" and air bubbles typical of the Neapolitan Pizza. Standardized Rheological properties Fermentation time: from 5 to 7 hours, at 25°C. 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)