FLOUR FORTE FOR PIZZA, W 320: Tipo 0 soft wheat flour (close to a T55) for pasta up to 80% hydration – open honeycomb, airy cornice, soft crumb. CONTEMPORARY NAPOLITAN PIZZA, IN PLATE AND PELLE: Designed for highly hydrated pizza doughs, it is also suitable for long fermentation bread, ciabatta and focaccia. FRIDGE MATURATION 24-48 HOURS: Supports 24-48 hours of cold ripening and is suitable for biga, poolish, sourdough and direct pasta, alone or mixed with other flours. CHICKEN WHEAT WITH LIVE GERM: cultivated on the fields of Agricola Piano in Puglia (Italy) in integrated agriculture. The grinding on cylinders retains wheat germ, a source of aroma and taste; without additives or improvements. 1kg PACK: ideal for trying and for small quantities. Forte 320 is available in 1 kg, 6 x 1 kg, 11 kg and 25 kg. Store cool, dry and away from light. Contains gluten; may contain traces of soy, mollusks and mustard.
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