It is a flour of durum wheat which, thanks to its special characteristics and to its granulometry, is particularly suitable to dust the pizza working table. Compared to the “00” flour, it presents a less powdery consistency; it helps the batch in the oven, increases the crispiness and develops a better browning of the classic crust. 

PHYSICAL/CHEMICAL PROPERTIES Moisture: max 15,5 %, Proteins: min 12 % (s.s.), Ashes: max 1,6 % (s.s.)

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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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