PETRA 5046. Flour for Italian pizza dough with short leavening times, type 0. W 180-220

Petra 5046. Flour for Italian pizza dough, short leavening, type 0. W 180-220. Packs of 3, 6, and 12.5 kg.

Type 0 soft wheat flour, W 180-220 , suitable for doughs that require short maturation times: 3-6 hours at room temperature 18-22°C. The high stability ensured by Petra 5046 means that fermentation times can be increased up to 8-12 hours by keeping the dough at a controlled temperature of 4-5°C, without compromising the workability of the dough ball. This allows the pizza chef working with the direct method to always have a dough with the same qualitative characteristics available and thus be able to offer the customer the same quality standard throughout the same evening. The good liquid absorption (approximately 54.5% of its own weight), guarantees the obtaining of a pizza base with excellent alveoli and notable fragrance. The right balance of tenacity and extensibility (P/L 0.55-0.65) that characterizes Petra 5046 guarantees the production of a dough with a well-proportioned internal structure and good development. For this reason it is also suitable for the production of focaccia tall and soft and for pan pizza as well as for the production of round pizza on a plate. NB: The packages are portioned from 12.5 kg bags