LE 5 STAGIONI NEAPOLITAN PIZZA FLOUR 1KG

“00” type flour with a high protein content able to maintain the gluten structure over a long time. Structured and resistant, it is used to make Neapolitan long maturation dough. It is balanced to favour dough elasticity over strength

PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 13 % (s.s.)
Ashes: max 0,55 % (s.s.) 

RHEOLOGICAL PROPERTIES
Brabender Farinograph: Absorption min 57 % /Stability min 13