“00” type flour with a high protein content able to maintain the gluten structure over a long time. Structured and resistant, it is used to make Neapolitan long maturation dough. It is balanced to favour dough elasticity over strength.

PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 13 % (s.s.)
Ashes: max 0,55 % (s.s.)
RHEOLOGICAL PROPERTIES
Brabender Farinograph:Absorption min 57 % Stability min 13

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SKU: LE510
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  • About LE 5 Stagioni
    LE 5 STAGIONI pizza Flour

    Le 5 Stagioni flours have been designed and created to adapt to different needs of professionals.

    Working every day flours that can make pizza better, tastier and give pizza makers the opportunity to experiment.

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