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Petra 5063 "Special" Pizza Flour is the preferred choice for Neapolitan style pizza makers, approved by AVPN. This flour maintains stability under varying climatic conditions and is versatile for different types of pizza, from traditional to gourmet. With high-quality protein from selected Italian and European wheat, it has a strong absorption capacity.
This flour is ideal for products with medium proofing times without additives. It can maintain its qualities for up to 12 hours at room temperature (20-25°C) or up to 48 hours with controlled refrigeration at 4°C. This flour creates an excellent honeycomb texture, and desirable crispness once cooked.
Specifications:
Tipo 0 flour from Italian and European grains
W: 260-280
P/L: 0.55-0.65
Protein content: 12.7%
Supports up to 70% hydration
For further information, please refer to the spec / data sheet.
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