Molino Quaglia flour PETRA 5063 for Pizza Kg. 12,5 - Pieces 1

Type 0 soft wheat flour, with a W strength between 260 and 280, has been specially formulated to adapt to medium-duration processing, offering considerable flexibility of use. Thanks to its excellent fermentation capacity and the stability of the dough, it is possible to keep all its qualities intact for a prolonged period, up to 8-12 hours at room temperature (20-25°C) or, alternatively, with a controlled refrigerated at 4°C. This allows pizza chefs to guarantee constant product quality throughout the entire evening. With a liquid absorption rate equal to 58.5% of its own weight, it ensures a high production yield, allowing you to obtain a greater number of dough balls with the same quantity of flour. Furthermore, it promotes the formation of optimal honeycomb formation and gives the cooked pizza an irresistible fragrance and crispness. Its balanced composition ensures a perfect balance between toughness and extensibility, with a P/L ratio between 0.55 and 0.65. This feature not only guarantees uniform development of the dough, but also makes processing and spreading extremely simple. Ideal for preparing pizzas on a plate, in a pan or by the meter using the direct method with medium-long leavening, this flour offers excellent results even with longer fermentation times, managed at a controlled temperature of 4°C.