La pizzaSorrentina - Molini Ambrosio

Type “0” soft wheat flour is ideal for the production of direct leavened pizza from 12 hours to 24 hours at room temperature (20-25 ° C) and can be matured in a cell at 4 ° C up to 72 hours. Ideal for biga and poolish processes. Obtained from the whole-body grinding of the wheat grain, without the addition of gluten and chemical additives, it is enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also to bring the ancient wheat flavors back to life. The important amount of gluten makes it ideal for the production of pizzas with complex leavening, long maturations in the cell, biga or autolysis.