Molini Pizzuti pizza mix in pan 10 Kg.

For those who want a soft pizza with a crunchy outer crust, the Teglia flour blend is the ideal choice. This mixture is made up of a mix of type "0" soft wheat flour and "Gentil Rosso" wholemeal soft wheat flour, an ancient Cilento grain known for its richness in vitamins and minerals. To these flours is added rice flour, which facilitates the creation of highly hydrated doughs, and soy flour, which provides proteins, fats and lecithins, stabilizing the crumb. The dried durum wheat sourdough further enriches the mixture with a delicious aroma and improves the activity of the yeasts. Tray is ideal for medium-long maturations, with a minimum of 24 hours. To obtain a perfect dough, it is recommended to let the mixture mature for 48 hours in bulk with 80% hydration. The direct method is recommended to best work this mixture, guaranteeing a pan pizza with a soft consistency and a crunchy crust, with an irresistible flavour. 10 kg format.