PETRA 5037 UNICA long-rising pizza dough. Molino Quaglia. Packs of 3, 6, and 12.5 kg.

Soft wheat flour type 0, W 300-330 Designed for medium to long maturation, it expresses its potential best with indirect processing while ensuring excellent results even with the direct method. The high content of high-quality proteins, which ensure perfect dough stability and firmness, and high extensibility, allows for a prolonged shelf life of the dough both at room temperature and in the refrigerator. Indeed, by keeping the balls refrigerated at 1°C, the pizza, baked the day after the dough is prepared, is much more flaky, tasty, and fragrant. Its high liquid absorption capacity (Unica absorbs approximately 60% of liquids) (of its weight in water) promotes excellent development in the oven and a pleasant crispiness as well as a high yield. Ideal for making Roman-style pizzas, sliced ​​pizzas, and all pizza bases where you want to enhance the fragrance and digestibility characteristics through long maturation. Type 0 soft wheat flour, obtained by cylinder milling Italian and EU wheat of certified origin. Ideal for all pizza doughs, pan pizzas, and focaccias requiring long leavening (12 hours at room temperature of 24-25°C, up to over 48 hours when managed with refrigerated leavening at 4°C). It is a flour with a high liquid absorption capacity, very stable during processing and already balanced to ensure optimal yield for the types of processing and leavening indicated.

NB: The 3 and 6 kg packs are portioned from larger bags