Type “0” soft wheat flour obtained from 100% Italian wheat, suitable for dish round pizzas and Roman-style pizza “in pala”.
Flours
It is ideal for indirect processing and biga production, ensuring excellent results also with direct method processing. Its protein value guarantees dough tightness and stability, providing better resistance to leavening both at ambient and refrigerated temperatures.
Type “0” soft wheat flour obtained from 100% Italian wheat, suitable for dish round pizzas and Roman-style pizza “in pala”.
It is ideal for indirect processing and biga production, ensuring excellent results also with direct method processing. Its protein value guarantees dough tightness and stability, providing better resistance to leavening both at ambient and refrigerated temperatures.
Chemical/physical specifications
Moisture: MAX 15.5 %
Protein: MIN 12 % (b.s.)
Ash: MAX 0.65 % (b.s.)
Rheological specifications
Available packages
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