Flour Gold Pizza Pizzasoia
A blend of soft wheat flour and whole soy flour, it stands out for its good elasticity and intense flavor. The final result is crunchier thanks to the emulsifying properties of soy.
Recommended Use
We recommend using the PizzaSoia mixed flour with the other flours in the Oro Pizza line in a percentage from 10 to 40%. This flour is suitable for maturation in cold room for at least 72 hours.
Strength
W 300. The strength index (W) should be considered as a statement to define the best use of the product.
Medium long. Refrigerated maturation for at least 72 hours.
Pack 25 kg. Store in a dry and ventilated place avoiding direct contact with walls and floor
9 months from the date of packaging
Sacks per layer: 4. Layers per pallet: 10. Sacks per pallet: 40. Pallet size: 80*120*145
