Ortigia
La Fertè stone-ground type 1 soft wheat flour.
Instructions for use:
Ideal for preparing pizza on a plate (such as “Neapolitan”) or on a shovel. Suitable for leavened products with an indirect method that require long leavening time (about 8-12 hours) and maturation (over 48 hours, at a controlled temperature) and good hydration (about 55%).
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 14% s.s. |
| W STRENGTH INDEX | W 340 (10-4 J) |
| P/L | 1 |
| LEAVENING TIME | 8 hours |
| LEAVENING WITH CRISCENTE | 8-12 hours |
