TYPE 0 PIZZA FLOUR W 260-280 12.5 KG MOLINO QUAGLIA

Type 0 pizza flour for pizzerias and restaurants seeking flexible, stable dough for medium-duration preparation.

Product features

• Soft wheat flour type 0, free from additives.
• Strength W 260-280 and P/L ratio 0.55-0.65.
• Supports stable dough for up to 8-12 hours at room temperature (20-25 °C), or longer with refrigerated control at 4 °C.
• Absorbs up to 58.5% of its weight in liquids, supporting good production yield.
• Helps produce pizza that is crisp, fragrant and well developed.

How to use it

Suitable for plate-style pizza, pan pizza and metre-long pizza. It is designed for the direct method with medium fermentation and also performs well with longer fermentation at controlled temperature.

Why choose it

The balance between strength and extensibility makes the dough easy to work and stretch. Its characteristics remain consistent during service, making it a practical professional supply solution for pizzerias and restaurants across Europe.