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Oro Pizza Briosa Flour

Oro Pizza Briosa Flour

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Type 00 Flour obtained from the milling of excellent quality foreign grains and subsequent sifting. 

 

Recommended Use

We recommend using Oro Pizza Briosa flour for classic pizza doughs. This flour is suitable for direct and indirect doughs, has a good water absorption capacity and is ideal for refrigerator cell maturation of at least 72 hours. 

 

Strength

W 320 - 340. The strength index (W) is to be considered as a statement to define the best use of the product.

Description
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Maturation
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Long. Refrigerated ripening for at least 72 hours. 

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Packaging and storage
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shelf life
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Palletization
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