00 Napoletana Verace
W 200-230 P/L 0.55-0.65
“00” flour, it's perfect for room-temperature rising for 3 / 6 hours and for rising in refrigerator for 8 / 12 hours.
Le Farine della Tradizione pizzeria line is composed by:
“00” flour, it's perfect for room-temperature rising for 3 / 6 hours and for rising in refrigerator for 8 / 12 hours. The dough obtained can easily be stretched without tearing. Its stability is a valuable feature, because, W being equal, it keeps its feature longer than other flours and it makes this flour ideal for short rising time. It's perfect for all kinds of oven
Grinding of special high-protein wheat and a lower moisture, make possible a longer bet-before date and a better absorption, that benefits the creation of the gluten shield and it make a better return possible (you can obtain the same pizza using the 5% less of dough).
Ashes: 0,60% • Moisture content: 14.00% • Alveograph: W 200/230 P/L 0.55/065 • Shelf life: 12 months • Stability: 12’, development time 3’ • Proteins: (Nx5.70) 14 out of 100 parts of dry matter • Farinograph: absorption 60% • Enzyme activity: FN 350 • Size of bags: 10 or 25 kg
Guide line for a master pizza:
10 kg of flour, 5.2 kg of water (52%), 300 gr. of extra virgin olive oil (3%), 250 gr. of salt (2.5%), 30 gr. of fresh yeast (0.3%).
It is important to weigh all the ingredients including water!
to weigh all the ingredients including water!
It is important that the final dough
that the final dough has a temperature of 23° approx.