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Pulcinella flour

Pizza Flour for medium rising period. A blend of medium and high gluten soft wheat varieties – Standardized rheological properties

Fermentation time: from 4 to 6 hours, at 25°C. 

medium

Water absorption 

54,5% (±1%)

Development time 

2’ ±0,5’

Stability

7‘ (±2’)

W

260 (±20)

P/L

0,60 (±0,15)

Falling number

310 (±20)

Paper bag 25 kg

Recipe