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Pizza taglio alla Romana
Pizza taglio alla Romana
Soft wheat flour type “0” made from strong Italian and European wheat, soy (NON-GMO), re-milled durum wheat semolina, sourdough and soy lecithin.
[W 360/380]
Blend of selected soft wheat flours developed for high-hydration doughs and long maturation processes.
The formulation ensures high absorption capacity, regular alveolation development and a final structure that is light, crispy at the base and soft inside.
Ideal Use
Suitable for the preparation of Roman-style pizza al taglio with medium to long fermentation doughs.
Ideal for tray-baked applications requiring excellent extensibility, easy stretching and stability during baking.
Organoleptic Characteristics
Pleasant and characteristic aroma and taste, with a balanced profile that enhances the fragrance, lightness and alveolation of the final product.
Formats / Packaging
25 kg
Paper bag
10 kg
Paper bag
Storage
Store in a clean, dry and properly ventilated environment.
Improper storage conditions may negatively affect the technological performance and yield of the flour during use.
To preserve the product’s quality and functional characteristics, it is recommended to store the flour off the floor, away from walls and distant from heat sources.
Come possiamo
supportarti?
Il nostro Molino è custode di qualità e genuinità.
Farine di qualità per pizza, pinsa, pane e pasticceria, pensate per professionisti e appassionati, con soluzioni anche biologiche e senza glutine.
Affianchiamo pizzaioli, panificatori, pasticceri e operatori del settore nella scelta della farina più adatta alle proprie lavorazioni, offrendo supporto tecnico, confronto diretto e formazione continua.
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Molino Iaquone
Via Borgo Vicalvi 1, 03030 Vicalvi FR
Telefono: (+39) 0776 506275
email: iaquone@molinoiaquone.com
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