Always sift the flour before use, it truly makes a difference.
Also important: try to incorporate as much water as you can into your dough. Professional pizza makers aim for at least 70g of water for 100g of flour, and you should never settle for anything less than 60/65g!
WHY WE LOVE IT
This is the flour we go to when we're attempting something crazy. Like colomba or panettone. Join us in the madness!
Wheat (allergens in bold).
- Protein 12.5%
- W 340-390
- Elasticity P/L 0.55 / 0.65
- see pictures for more details
Three generations of knowledge handed down throughout a century: the art of making flour is ingrained in Molino Pasini's DNA. This flour milling company produces some of the best quality flours appreciated by enthusiasts, professionals and food industry producers alike.