Molino Quaglia flour Petra 5037 type 0 - 12.5 kg - Pieces 1

Type 0 soft wheat flour, with a W strength between 300 and 340, has been specially designed for medium and long maturations, showing the best of its characteristics with indirect processing, but guaranteeing excellent results even with the direct method. Its richness in high quality proteins ensures a perfectly stable and tough dough, with a high extension capacity. This allows you to extend the life of the dough both at room temperature and under refrigerated control. In particular, by keeping the balls at a refrigerated temperature, the pizza cooked the following day is more fragrant, crumbly and tasty. This flour is ideal for making Roman-style pizzas on the plate and on the shovel, as well as for all pizza bases that require long maturation, with the aim of enhancing the fragrance and digestibility characteristics.