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Agricola Piano Neapolitan Pizza Flour Type 0 W240 4 x 5 kg Versatile Napolitan Pizza, Direct Dough, Hydration 58-60%, 4-6 Hours; Live Wheat Germ, No Additives, Italian

Name: Agricola Piano Neapolitan Pizza Flour Type 0 W240 4 x 5 kg Versatile Napolitan Pizza, Direct Dough, Hydration 58-60%, 4-6 Hours; Live Wheat Germ, No Additives, Italian
Brand: agricola PIANO
SKU: 3b9301220b54d16dda4c977d443d689f

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98.90

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Amazon PACK 4 × 11 lbs: 4 bags of 11 lbs (20 kg) of the same flour in one package - handy if you use it often and don't want to run out of it. NAPOLITAN PIZZA Dough, W APPROX. 240: medium-strength type 0 flour for straight, elastic, and easy to stretch doughs; ideal for classic Neapolitan pizza dough and homemade round pizza. EASY TO MANAGE MASS: Recommended hydration of 58-60%, orientative fermentation of 4-6 hours at room temperature and maturation up to 24 hours in the refrigerator. Biga and poolish are not recommended. LIVE WHEAT GERM: The germ is preserved in flour to maintain the aromatic character of wheat; obtained from Bologna and Rebel varieties, Italian wheat grown in Apulia. NO ADDITIVES ADDITIVES: flour produced without additives or improvements. P/L maximum 0.65 according to the technical sheet.

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€ 98.90

Description (1)

PACK 4 × 11 lbs: 4 bags of 11 lbs (20 kg) of the same flour in one package - handy if you use it often and don't want to run out of it. NAPOLITAN PIZZA Dough, W APPROX. 240: medium-strength type 0 flour for straight, elastic, and easy to stretch doughs; ideal for classic Neapolitan pizza dough and homemade round pizza. EASY TO MANAGE MASS: Recommended hydration of 58-60%, orientative fermentation of 4-6 hours at room temperature and maturation up to 24 hours in the refrigerator. Biga and poolish are not recommended. LIVE WHEAT GERM: The germ is preserved in flour to maintain the aromatic character of wheat; obtained from Bologna and Rebel varieties, Italian wheat grown in Apulia. NO ADDITIVES ADDITIVES: flour produced without additives or improvements. P/L maximum 0.65 according to the technical sheet.