Brazilian Tipo 1 professional pizza flour, milled lighter to boost oven browning, with easy handling and good extensibility for uniform stretching. Sold without added leavening so it adapts to any recipe. Specs are not officially published; treat as a medium-strength pizzeria flour - 55-62% hydration, short-to-medium ferments. Distribution is limited to Brazil's South/Southeast.
Brazilian Tipo 1 professional pizza flour, milled lighter to boost oven browning, with easy handling and good extensibility for uniform stretching. Sold without added leavening so it adapts to any recipe. Specs are not officially published; treat as a medium-strength pizzeria flour - 55-62% hydration, short-to-medium ferments. Distribution is limited to Brazil's South/Southeast.
Katalogové okno pro Bunge Pró Pizza je 24–48 hodin při 4 °C (39 °F). Pandough odhaduje droždí a časování na základě tohoto okna, tvé hydratace, soli, typu droždí a teplot, kterým je těsto skutečně vystaveno.
Doba kynutí závisí také na teplotě těsta, množství droždí, hydrataci a poměru mezi teplým a studeným kynutím.
Pró Pizza | ||
|---|---|---|
Síla | — | Střední |
Bílkoviny | — | 11% |
Hydratace | — | — |
Zrání | 4-10h 22°C | 2-6h 22°C-3h |
