USDA-certified organic flour milled from 100% Italian-grown soft wheat, free from pesticides, GMOs, and additives. The W220 strength makes it ideal for Neapolitan pizza with moderate fermentation times (up to 48 hours). Produces a crispy-yet-chewy crust with good digestibility. A clean-label choice for health-conscious pizzaiolos who want authentic Italian results without compromising on organic standards.
USDA-certified organic flour milled from 100% Italian-grown soft wheat, free from pesticides, GMOs, and additives. The W220 strength makes it ideal for Neapolitan pizza with moderate fermentation times (up to 48 hours). Produces a crispy-yet-chewy crust with good digestibility. A clean-label choice for health-conscious pizzaiolos who want authentic Italian results without compromising on organic standards.
Katalogové okno pro Polselli Organica BIO 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.
pizza, neapolitan, organic, type-00, short-fermentation, italian-wheat
Absorpce | 57% |
Obsah popela | 0.5% |
Organica BIO | ||
|---|---|---|
Síla | Střední · W 220 | Střední · W 220 |
P/L | 0.55 | 0.50-0.05 |
Bílkoviny | 12.5% | 11.9%-0.6% |
Hydratace | — | — |
Zrání | 4-12h 22°C | 4-6h 22°C-3h |
