Products

00 200 PIZZA

From the grinding of particularly soft home corn, this flour is easy to work and suitable for a quick preparation and short rising times (3-6 hours)

Carachteristics

Humidity max 15.5%
dry gluten /s.s. min. 11.5%
strength w 240-270 x 10¯4 joules
P/L ratio 0.45-0.55
falling number 250-350 second

00 250 PIZZA

This flour comes from the grinding of both domestic soft wheat and forein corn. Threfore it has got a medium gluten content and such carachresistics of strenth and malleability make it particularly suitable for pizza with medium rising times (8-12 hours).

Carachteristics

Humidity max 15.5%
dry gluten /s.s. min. 12.5%
strength w 270-300 x 10¯4 joules
P/L ratio 0.50-0.60
falling number 250-300 second