12.5 kg Petra 5072 Type 0 Flour with Stabilized Wheat Germ W 320-340 For Pizza in Shovel and at the Plate High Hydraulation, Long Maturation, Soft Light Dough

SOFT AND STABLE DUST FOR HOURS - The presence of toasted wheat germ makes the dough elastic, easy to roll out and resistant to fermentation. Ideal for those who want a constant and professional result, even with long leavening. Lightweight, crumbly and non-gumming pizza - Thanks to the perfect balance between strength (W 320-340) and liquid absorption, the pizza remains light and fragrant even after cooling. Say goodbye to chewy texture and post-meal heaviness. SUITABLE FOR ALL TYPES OF OVEN - Whether you use electric, wood or gas oven, Petra 5072 maintains its qualities. It expresses its best with slow and even cooking, ensuring an even browning and crisp crust on the outside, fluffy inside. Certified Professional Quality Molino Quail - Mixture of selected grains and controlled grinding with cast iron cylinders: the flour is born from a process that protects the grain and guarantees purity, technological stability and constant yield over time. Perfect for pizzerias and artisan pizza enthusiasts - Ideal for medium and long leavening doughs, also manageable with refrigerated control at +4 °C up to 48 hours. Perfect for pizza shovel, flat pizza or high hydration homemade bread.