Petra Flour 5063. Pizza on a Plate, Pan, and Focaccia. Type 0 Flour W 260-280. 3-5 kg ​​pack.

Type 0 soft wheat flour, W 260-280, designed for medium-duration processing, with notable flexibility of use: the good fermentation capacity and the excellent hold and stability ensured by the dough allow all its qualities to be maintained for up to 8-12 hours at room temperature (20-25°C), or with refrigerated control at a controlled temperature of 4°C. This ensures the pizza chef can ensure the same quality of the product throughout the entire evening. The absorption of liquids of approximately 58.5% of its weight ensures excellent production yield (a greater number of balls for the same weight of flour), excellent alveolation and the fragrance and crispiness of the pizza once cooked. The composition is designed to guarantee at the same time an excellent balance between toughness and extensibility (P/L 0.55-0.65) which ensures uniform development as well as making it very easy to work and roll out. Ideal for plate pizzas, pan pizzas, and pizzas by the metre prepared with the direct method with medium leavening, it ensures excellent results even with longer fermentation times managed at a controlled temperature (4°C). NB: The 3 and 5 kg packs are portioned from 12.5 kg bags