CLASSICA flour for pizza

Classica is a flour blend obtained by milling selected tender grains of domestic and foreign origin. It is recommended for working using the direct method with medium leavening times, suitable for the preparation of traditiona neapolitan pizza.

Laboratory Yield : More than 225 180g dough balls per sack of flour.
Baking : Good resistance at high temperature. Ideal for wood-burning ovens.
Rising time : 8-10 hours
Humidity : Max 15,5%
Ash content : Tipo “00” max 0.55%
Proteins : Min 11,50%
Wet gluten : Min 28
Alveograph of Chopin : W270, P/L 0,50
Farinograph of brabender : Absorption min 57%, Stability min 12′
Mixing time : Average
Extensibility : Medium-high
Ideal for : Neapolitan pizza

Packing Data

Package : bag

Size : 1 kg,  5 kg ,  25 kg