12.5 kg Petra 5046 Soft Wheat Flour Type "0" W 180-220 - Ideal for Pizza, Focaccia and Short Rising Bread High Stability, Excellent Absorption Maximum Digestibility

PERFECT DUST IN A FEW HOURS - Designed for those who work with short times (3-6 hours), the Petra 5046 type "0" flour guarantees a stable and easy to handle dough. Even with direct leavening, it ensures a smooth and fragrant pizza – ideal for pizzerias and enthusiasts who want professional results in no time. HIGH STABILITY AND FLEXIBILITY OF USE - Thanks to its W 180-220 and P/L 0.55-0.65 balance, you can choose whether to ripen the dough at room temperature or in the fridge for up to 12 hours. Perfect for round pizzas, buns and short rising breads. BALANCED STRUCTURE AND CRUNCHY BASE - The high absorption (up to 65%) ensures a strong and regular gluten mesh: the pizza opens easily, cooks evenly and maintains an excellent internal cavity. GENUINITY AND NATURAL DIGERIBILITY - Flour type "0" without additives or enhancers: only selected Italian grains and milled gently into cylinders. A healthy and authentic product, perfect for a lightweight, highly digestible pizza. PROFESSIONAL CONSTANCE EVERY DAY - Each bag of Petra 5046 offers the same performance: workability, fragrance and taste always the same, regardless of climate or kneading method. Ideal for pizza makers, bakers and restaurateurs who focus on constant quality.