Agricola Piano Strength Flour for Neapolitan Pizza Type 0 W290 3 x 11 lbs

PACK 3 × 11 lbs: 3 bags of 11 lbs (15 kg) of the same flour in one package - handy if you use it often and don't want to run out of it. STRENGTH FLOUR FOR CONTEMPORARY NAPOLITAN PIZZA: Type 0 soft wheat flour of strength (W 270–290) designed for contemporary Neapolitan pizza and high hydration doughs. Also for pizza on a tray and long-ripening focaccias. MODERN WHEATS OF APULIA AND LIVE GERM: A mixture of modern wheats grown in Apulia in the production chain of Agricola Piano. Grinding preserves live wheat germ - no added additives. DIRECT DUSTS, BIGA AND POOLISH: work with direct or indirect method, with baker's yeast or sourdough. Liquid absorption greater than 65% and P/L maximum 0.60 according to the data sheet: adjust the water to the recipe and kneader. LONG COLD RIPENING: at 21–24 ° C, at least 6–8 hours; in refrigerator at 4–6 ° C, ripening up to 48 hours, expandable to 72 with careful management of temperature, hydration and yeast. Created in collaboration with Malati di Pizza.