Wheat Flour Type 0 – Professional Pizza Line

A product designed for theprofessional pizzeria sector, made from selected cylinder-ground soft wheat to ensure consistent performance and high dough yield.

Ideal for processing requiringstructure, elasticity and medium to long maturation.

Ideal for

– Traditional Neapolitan pizza
– “Wagon wheel” pizza
– Direct and indirect doughs
– Medium to long leavening
– High hydration doughs

Performance in Dough

–W Strength:270-300
–P/L Ratio:0.7-0.8
–Protein:12-13%
–Falling Number:300-320
–Absorption:55-58% (recommended hydration up to 75%)
–Leavening:up to 8 hours at room temperature
–Refrigeration:up to 48 hours

Thanks to its excellent alveographic characteristics, it makes it possible to obtainextensible, well-structured doughs with developed alveolation, ideal for Neapolitan pizza with a pronounced crust.

Technical Characteristics

– Moisture max: 14.5%
– Ash max: 0.65%
– Cylinder milling
– Wheat flour type 0

Ingredients

Type 0 soft wheat flour.

Contains:wheat (gluten).
May contain traces of: soy, mustard.

Average Nutritional Values per 100 g

–Energy:1452 kJ / 347 kcal
–Fats:1 g of which saturated: 0.2 g
–Carbohydrates:70 g of which sugars: 1.8 g
–Fiber:3 g
–Protein:13 g
–Salt:0.05 g

Available Formats

– 1 kg
– 5 kg
– 25 kg