Wheat flour 0 nuvola kg.25 Kg.25

Description

VOLUME AND NATURAL POROSITY Type 0 soft wheat flour designed to produce light, well-developed doughs characterised by high porosity. The natural fermentation properties of the selected grains promote substantial volume and a soft texture, ideal for pan-baked pizza, focaccia and contemporary interpretations. The dough is smooth and adaptable, with W values of 270/290 and P/L ratios of 0.50/0.60, ensuring a balance between extensibility and strength. Produced without additives, suitable for the Ho.Re.Ca. sector and perfectly suited to modern catering preparations.