NUN SE SBAJA
IS NEVER WRONG
CORE is the new flour TYPE 1 specifically created for pizza “in pala” and pan pizza, enriched with selected soft wheat germ and perfectly suited for well leavened, light and crunchy pizzas. Our tribute to the food culture of Rome, the Eternal City.
Created and tested to obtain amazing results with stable and easy to work high-hydrated doughs, CORE is perfect with both direct leaving and pre-ferments (such as biga or poolish) as well as sourdough. It allows to work both with direct cooking, pre-cooking and regeneration, with or without blast chilling, allowing to preserve the features of the finished product.
Soft wheat flour Type 1
Rich in fiber
It contains soft wheat germ
Intense taste and fragrance
Perfect for high hydrated doughs
Exceptional resistence during the leaving process
Easy to roll out and handle
Soft wheat flour Type 1 for pizza in Pala alla Romana
Suited for high hydrated doughs (minimum 70%) with direct or indirect leaving (biga, poolish and sourdough). Minumum maturation suggested: 18/24 hours. We advise to use an electric oven for the cooking process, with temperatures not above 280° degrees.
The product is delivered in a 25 kg paper bag.
|W||330 ± 20|
|P/L||0.6 - 0.8|
|STABILITY||15 minutes ± 1|