Flour for making pizza CAPRI’ 00 – 350

Description

Flour for making pizza CAPRI’ 00 – 350

Teamwork between flour millers and pizza cooks has led to the production of flours that are particularly suitable for making the most fragrant pizzas and the tastiest focaccias and bruschettas, thos symbols of ancient Italian culinary tradition which are still as popular ad as healthy as ever, and are ideal both for gatherings among friends and for a light quick meal.

The Caprì 350 flour is designed to give the best of long rising dough and indirect processes. It’s ideal for the classic Neapolitan pizza, despite high strength values (exceeding 350 W), has a remarkable resilience that allows you to easily pull the dough.

33o/360 W

Water absorption 60%

Protein 14% min.

Suitable for plate-served pizza, using Biga or Poolish type indirect methods, and for the use of natural yeast.

The dough can be stored in the refrigerator at 4° C even for longer than two days.

In 25 Kg packs.

Download the Data Sheet.

Additional information