èViva Mediterranea Contemporary Neapolitan Pizza Flour 11 kg Type 0 from modern Apulian grains, with live wheat germ. For high hydration, biga and poolish No Added Additives

CONTEMPORARY NEAPOLITAN PIZZA - Type 0 soft wheat flour designed for contemporary Neapolitan pizza and high hydration doughs. Also suitable for baking pizza and long ripening flatbreads. Modern Apulian grains and live germ - Blend of modern grains grown in Puglia, in the Piano Agricultural supply chain. Processing preserves live wheat germ - flour is obtained without added additives. DIRECT, BIGA AND POOLISH Doughs - You can process it directly or indirectly, with brewer's yeast or sourdough. Absorption of liquids above 65% according to the data sheet: doses water according to recipe and kneading machine. LONG LIESTING, TIMES TO MANAGE - Refrigerated at 4-6°C, maturation up to 48 hours, extendable to 72 hours with careful management of temperature, hydration and yeast. Mediterranea is created in collaboration with Pizza Malati. 11 kg bag - For those who prepare pizza at home or in the laboratory. Store in a cool, dry place away from heat and moisture. Contains gluten (wheat); possible traces of soy, mollusks and mustard.