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La pizzaO' sole mio - Molini Ambrosio

SKU: N/A

29,70

Ideal for pizza making with direct leavening from 12 to 24 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 72 hours. Ideal for biga and poolish.

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Description

O' Sole Mio

Type "1" soft wheat flour is ideal for the production of direct leavened pizza from 6 hours to 12 hours at room temperature (20-25 ° C) and can be left to mature in a cell at 4 ° C up to 48 hours. Obtained from the whole-body grinding of the wheat grain, without the addition of gluten and chemical additives, it is strongly enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also the complexity of flavors necessary to support gourmet pizza preparations. The right amount and elasticity of gluten makes it ideal for the production of Neapolitan pizza, on the shovel and in the pan.
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Valore energetico: 1491kj / 351kcal

Fibre: 3,8g

Carboidrati: 70g di cui zuccheri 1mg

Grassi: 1,5g di cui saturi 0,3g

Proteine: 13g

Sale: 0,018g

Classe di lievitazione: Media

Formato: 25kg in carta

W.310-330, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 11%, Hydratation min 59%, bread-making absorption of liquids up to 73%

Additional information

Weight N/A
Formato

25 KG

Tipo

1

Where we areMolini Ambrosio
Appassionati dal 1886, un forte ed ininterrotto legame all’arte molitoria.
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Where we areMolini Ambrosio
Appassionati dal 1886, un forte ed ininterrotto legame all’arte molitoria.
LocationWhere we are
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