Wheats
for pizza from MR Molino di Rovato are the ideal basis
for expressing the creativity of any good pizza-maker,
and your pizza will be a smashing success!
FLOURS FOR PIZZA
Soft "ø" and "øø" flour CODE: PIZZA
CHARATTERISTICS:
SUGGESTED USE:
W 300-310
p/l 0,5-0,6
Wet gluten 32-33% t.q.
Dry gluten min. 14% s.s.
Proteins 12,5-13% ss
A flour which requires medium leavening and maturing times for direct or indirect dough. The dough must be used within 12 and not later than 18 hours.
Soft "ø" and "øø" flour CODE: S
CHARATTERISTICS:
SUGGESTED USE:
W min.400
p/l 0,5-0,6
Wet gluten min.35% t.q.
Dry gluten min. 14% s.s.
Proteins min.14,50% ss
It can be leavened for 20 hours, therefore it is suited for puffed bread, puffed rolls, ciabatte rolls, as a corrector for weak flours, confectionary requiring long leavening times.
Soft "ø" and "øø" flour CODE:
CHARATTERISTICS:
SUGGESTED USE:
W 340-360
p/l 0,5-0,6
Wet gluten 33-35% t.q.
Dry gluten 13-15% s.s.
Proteins min. 13,5% ss
It is suited for making puffed bread, ciabatte rolls and oven-cooked products (pizza, croissants, puffed confectionary.) where medium to long (15-18 hrs) leavening time is required.
