PZ0LU25 - 0 PIZZA LUNGA

Description

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: 350–390 Protein: 13% It ensures maximum elasticity and strength, allowing for high hydration and extended fermentation. Perfect for Neapolitan pizza, pizza in pala, and gourmet-style pizzas that require pronounced alveolation and a crisp crust.

MOLINO RACHELLO

PZ0CO25 - 0 PIZZA CORTA

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:...

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:...

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...