High-strength soft wheat flour type “00” made from selected Italian wheat.

[W 500/520]

Blend of selected very high-strength soft wheat flours, developed to ensure maximum fermentation stability, high absorption capacity and strong dough structure even under prolonged processing conditions.

Designed for high-performance professional applications, offering excellent elasticity and dough strength.

Ideal Use

Suitable for the preparation of pizza with long and very long fermentation, high and very high hydration doughs, and indirect dough methods with extended maturation.

Ideal for productions requiring maximum fermentation tolerance, well-developed alveolation and a light final product.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste, with a clean and balanced profile that enhances the aroma and structure of the pizza.

Formats / Packaging