Flour for Pizza in a Tray
Flour for Pizza in a Tray Flour for Pizza in a Tray

Flour for Pizza in a Tray

The right balance between soft wheat flour and whole soy flour. Ideal for tasty and crunchy pizzas.

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Instructions for use

Recommended for: pizza, focaccia, bread.
Try it mixed with a medium-high strength flour from the Tradition Line and the Durum Wheat Re-milled semolina.

Medium/Strong Mix - to be mixed with one of the flours of the Tradition Line, depending on the use.

Strength is the ability to form the gluten mesh (which retains more or less carbon dioxide) and the power of liquid absorption, the proteins responsible for the formation of gluten are two insoluble proteins: gliadin and glutenin.

Weaker flours form a gluten mesh that retains little carbon dioxide and has a reduced liquid absorption. Weaker flours are more suitable for all preparations that do not require a long proofing time.

Stronger flours are rich in gluten, absorb liquids to a greater extent and retain more carbon dioxide. The dough is tenacious, very elastic and suitable for long proofing times.

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Packaging and storage
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