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Agricola Piano Flour Pizza Napolitan Tipo 0 W290 2 x 11 lbs Mediterranea

Name: Agricola Piano Flour Pizza Napolitan Tipo 0 W290 2 x 11 lbs Mediterranea
Brand: agricola PIANO
SKU: 3263ec6fb4abdb9980ebe3bc2afccedb

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64.90

Description

Amazon Pack 2 × 11 lbs: 2 bags of 11 lbs (22 lbs) of the same flour in one package – handy if you use it often and don't want to run out. CONTEMPORARY NAPOLITAN PIZZA, W 270-290: Tipo 0 soft wheat flour (close to a T55) strength, designed for contemporary Neapolitan pizza and high hydration pasta; also suitable for sheet pizza and long-maturing focaccia. MODERN WHEATS OF POULIA, LIVE GERM: mix of modern soft wheat grown in Puglia, in the Agricola Piano sector. The grind keeps the wheat germ alive and no additives are added. DIRECT PASTE, BIGA AND POOLISH: direct or indirect method, with baker's yeast or sourdough. Absorption of more than 65% and P/L of 0.60 maximum according to the data sheet: measure the water according to the recipe and the kneader. LONG COLD MATURATION: at least 6 to 8 hours at 21–24 °C; in the refrigerator at 4–6 °C, for up to 48 hours of maturation, even 72 hours with good control of temperature, hydration and yeast. Mediterranea was born in collaboration with Malati di Pizza.

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€ 64.90

Description (1)

Pack 2 × 11 lbs: 2 bags of 11 lbs (22 lbs) of the same flour in one package – handy if you use it often and don't want to run out. CONTEMPORARY NAPOLITAN PIZZA, W 270-290: Tipo 0 soft wheat flour (close to a T55) strength, designed for contemporary Neapolitan pizza and high hydration pasta; also suitable for sheet pizza and long-maturing focaccia. MODERN WHEATS OF POULIA, LIVE GERM: mix of modern soft wheat grown in Puglia, in the Agricola Piano sector. The grind keeps the wheat germ alive and no additives are added. DIRECT PASTE, BIGA AND POOLISH: direct or indirect method, with baker's yeast or sourdough. Absorption of more than 65% and P/L of 0.60 maximum according to the data sheet: measure the water according to the recipe and the kneader. LONG COLD MATURATION: at least 6 to 8 hours at 21–24 °C; in the refrigerator at 4–6 °C, for up to 48 hours of maturation, even 72 hours with good control of temperature, hydration and yeast. Mediterranea was born in collaboration with Malati di Pizza.