Classica Le 5 Stagioni flour is a traditional soft wheat flour for all your preparations. It can be used to make tasty pizza dough as well as bread and other pastries.
Italian type 00 soft wheat flours correspond to French T45. These are very finely ground flours free of foreign substances and impurities, which allows them to be very elastic.
Classic pizza flour Classica Le 5 Stagioni 1 x 25Kg
£26.99Price
- Humidity: 15.5% max
- Protein: 10% max
- Ashes: type 00, 0.55% max
- Wet gluten: 26% min
- Chopin Alveograph: W200 (-10/+30)
- Brahender farinograph: absorption min. 53%, stability 3min this flour is therefore tolerant to kneading and its resistance to kneading without alteration is 3min.
- Brabender Amylogram: 800/1200 AU (starch gelatinization speed): here we are in the presence of a very airy and light crumb.