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Farina tradizione napoletana

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

Fermentation time: from 2 to 4 hours, at 25°C. 

 short

Water absorption 

53,5 % (±1%)

Development time 

1,5’ ±0,5’

Stability

3‘ (±2’)

W

220 (±20)

P/L

0,65 (±0,15)

Falling number

310 (±20)

Paper bag 25 kg

Recipe