A mix intended for the production of Roman-style pizza dough for an especially crispy and light result.
Blends
Its special composition (which includes Naturkraft Mother Yeast) makes it particularly suitable in doughs that require long maturation at a controlled temperature (refrigerator). Added to the dough as a Core, in varying percentages (10-50%), it acts as a performance enhancer, increasing water absorption and pizza alveolation.
Ingredients: Type “0” common wheat flour, dried common wheat flour, SOYA flour 1.5 percent, dried sourdough starter of FRUMENT, deactivated yeast, food enzymes (hemicellulase, amylase), flour treatment agent: ascorbic acid.
A mix intended for the production of Roman-style pizza dough for an especially crispy and light result.
Its special composition (which includes Naturkraft Mother Yeast) makes it particularly suitable in doughs that require long maturation at a controlled temperature (refrigerator). Added to the dough as a Core, in varying percentages (10-50%), it acts as a performance enhancer, increasing water absorption and pizza alveolation.
Ingredients: Type “0” common wheat flour, dried common wheat flour, SOYA flour 1.5 percent, dried sourdough starter of FRUMENT, deactivated yeast, food enzymes (hemicellulase, amylase), flour treatment agent: ascorbic acid.
Chemical/physical specifications
Rheological specifications
Available packages
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