Le 5 Stagioni Napolitana Pizza Flour 00 25kg

“00” type flour with a high protein content able to maintain the gluten structure over a long time. Structured and resistant, it is used to make Neapolitan long maturation dough. It is balanced to favour dough elasticity over strength.

PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 13 % (s.s.)
Ashes: max 0,55 % (s.s.)
RHEOLOGICAL PROPERTIES
Brabender Farinograph:Absorption min 57 % Stability min 13