Farina per Pizza
Bongiovanni
Farina per Pizza
Bongiovanni
Technical Parameters
Type00
Strength (W)240 - 260
P/L0.5 - 0.7
Stabilitymin. 10
Absorptionmin. 52.99
Protein12.2%
Dry Gluten11%
Ashes0.5 - 0.7
Additional Information
Available packages
1kg
EAN Codes
1kg
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Suggested fermentation times
RT (room temp.)
5h
FT (fridge)
6h
Total time: 11h
* The schedule shows one of the proposed combinations of fermentation times. It is not the only way but one of the proposed options.
Recommended recipe for 1kg flour
Flour
1000g
Water (61%)
610g
Salt
30.5g
D
Fresh/dry yeast
2.81g / 0.94g
Fermentation time:11h(RT (room temp.): 5h, FT (fridge): 6h)
* The recipe assumes room temperature of 21°C.