12.5 kg Petra 5010 Flour for Roman Pinsa and Pizza in Baking Tray - Soft Wheat Mix Type "0" Rice High Hydration Long Rising Light, Crumbly Digestible Doughs

STABLE AND LIGHT Doughs – Thanks to the perfect balance between soft wheat type "0" and rice flour, Petra 5010 ensures an elastic and stable structure even with high hydrations. Ideal for getting crispy Roman pinsa on the outside and fluffy inside, with a natural leavening for up to 48 hours. UNIQUE LIGHTWEIGHT AND SLIMMING - Rice flour ensures a crumbly bite and superior digestibility, eliminating the feeling of heaviness typical of common flours. Perfect for those looking for a light, crispy pizza or focaccia. NO ADDITIVES, ONLY SELECTED GRAINS - Pure and natural blend obtained by gentle grinding with cast iron cylinders that preserves the taste, colour and aroma of the cereal. No enhancers or additives: only high-quality raw materials. HIGH PERFORMANCE IN ALL CONDITIONS - The technological stability of Petra 5010 ensures excellent results with both brewer's yeast and live sourdough, at room temperature or in a refrigerated cell. A flour that never betrays. PERFECT FOR PINSA, PIZZA AND BREAD – Versatile and easy to work with, this flour is ideal for Roman Pinsa, Baking Pizza, Focaccia and artisan bread. The preferred choice of bread makers and pizza makers looking for consistent, high-quality results.