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La pizzaRegina - Molini Ambrosio

SKU: N/A

20,40

Ideal for pizza making with direct leavening from 6 to 12 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 48 hours.

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Description

Regina

Soft wheat flour type "00" 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 cell at 4 ° C for up to 48 hours . Obtained from the traditional grinding of the grain of wheat, without adding gluten and chemical additives, it is characterized by high flexibility of use. The right amount and elasticity of the gluten contained in the flour makes it ideal for the production of all types of pizza: Neapolitan, on the shovel and in the pan.
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Valore energetico: 1491kj / 351kcal

Fibre: 1,8g

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.290-310, P/L 0.6-0.7, Gluten on dry basis (d.b.) min 11%, Hydratation min 57%, bread-making absorption of liquids up to 68%

Additional information

Weight N/A
Formato

25 KG

Tipo

00

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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