Sfincione – pizza siciliana
Sicilian stone-ground durum wheat and soft wheat flours.
Instructions for use:
Ideal for preparing pan pizza, such as the typical Palermo sfincione, and pizza on a plate. Suitable for doughs that require good hydration (55-60%), average leavening times (12hours) and maturation (12-48 hours in the fridge).
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 13,5% s.s. |
| W STRENGTH INDEX | W 240 (10-4 J) |
| P/L | 0,8 |
| LEAVENING TIME | 6 hours |
| LEAVENING WITH CRISCENTE | 8 hours |
