Description
Caputo Pizzeria Flour 25 kg
The elastic gluten and soft starch promote the formation of dough with excellent hydration, light, with perfect leavening, satisfying the needs of the best pizza chefs. Ideal for classic Neapolitan pizza.
TYPE Flour 00
PROTEIN 12.50%
SHELF LIFE 12 months
BAKERY W 260/270
ELASTICITY P/L 0.50 / 0.60
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