00 Napoletana Verace

Short Fermentation

Description

flour "00"

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
Distinctive features:
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).
Biological analysis:
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
Nutritional facts:
Guide line for a master pizza:
Basic recipe:
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.