Milled down from a blend of multiple wheat varieties selected on the Italian and European market. Result of a very slow and gentle milling process in favor of protein and starch molecules integrity. Particular attention is given to proteins quality selection in order to guarantee a steady balance between gluten energy and gluten extensibility. The well distributed stark particle size goes in favor of high dough hydration and water retention. Highly recommended and specifically designated from Antimo Caputo for artisanal American Pizza and colorful crusts.
Shelf Life Approx 11 months