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.)