PZ0CO25 - 0 PIZZA CORTA

Description

This flour is optimized for short-leavening pizza doughs, suitable for direct methods with maturation times up to 8 hours at room temperature. W: 280 Protein: 11% Thanks to its balanced strength and extensibility, it is ideal for producing quick-service pizzas, focaccias, and products that require a fast workflow without compromising on texture or flavor. It ensures a soft crumb with a moderate crust.

MOLINO RACHELLO

PZ0ME25 - 0 PIZZA MEDIA

This flour is designed for medium-leavening pizza doughs, ideal for use in direct methods with maturation times between 8 and 24 hours at controlled temperature. W:...

PZ0LU25 - 0 PIZZA LUNGA

Formulated for long-leavening doughs, this flour performs best in indirect methods such as biga or poolish, and supports maturation up to 48 hours or more. W:...

FAA2225 - 00 W220

This is a soft wheat flour made from selected basic grains, suitable for both artisanal and industrial baking using direct methods. W: 210–220 Protein: >9.5% It is...

FA0NZ25 - 0 N

This is a medium-strength wheat flour (W 270, protein >10.5%) designed for professional bread-making. It performs best in medium-short direct doughs and is highly...