5 kg Petra 5063 Soft Wheat Flour Type "0" W 260-280 for Neapolitan Pizza and Baking Tray High Hydration 70%

CONSTANT QUALITY THROUGH THE DAY - Petra 5063 keeps dough stable for up to 12 hours at room temperature or 48 hours at 4°C. Perfect for pizzerias with continuous service: it guarantees the same softness and hold even after many hours of processing. Professional flour type "0" ideal for Neapolitan pizza or shovel. HIGH ABSORPTION CAPACITY – GREATER PRODUCTION Yield - Thanks to the absorption of up to 70% of its own weight in liquids, you will get more balls for the same flour. The dough is elastic and light, with excellent honeycomb and fragrance after baking. High performance pizza flour, perfect for those looking for efficiency and quality. BALANCE BETWEEN TENACITY AND EXTENSIBILITY - With a P/L ratio 0.55-0.65, flour ensures easy rolling and a dough that does not shrink. Ideal for direct processing with medium leavening, it offers a well-developed pizza edge and a pleasant texture to the bite. Stability is guaranteed even in the refrigerator. AUTHENTIC TASTE AND PUREITY OF ITALIAN WHEAT - Blend of selected and gently ground soft wheats in cast iron cylinders. No additives: only wheat, natural taste and fragrance. A flour type "0" that enhances the genuine flavor of the Italian tradition and makes every pizza an authentic experience. FLEXIBILITY FOR EVERY WORKING METHOD - Ideal for flat, metre or baking pizza, Petra 5063 adapts to both medium fermentations at room temperature and long cold ripening. Perfect for professional pizza makers and home bakers who want consistent results in all conditions.