Special flour for doughs that require medium / long leavening times, with excellent elasticity and particularly suitable for soft and at the same time fragrant pizzas (storage in the cell at 0/4 ° C for 48-72 hours).
| Humidity | 15,50% max |
| Ashes | <0,65% (tipo0) |
| Protein | 14,0% min |
| W | 350-370 |
| P/L | 0,55-0,65 |
