BongiovanniCarlotta
StrongItaly
Molino di Torino short-ferment pizza flour. Mill page: Tipo 0/00, W 240-260, protein 12% min, P/L 0.50-0.60. Use window 24 h fridge or 12 h room. 12.5 kg and 25 kg. Weaker and faster than Luisa or Elena; do not substitute Elena numbers.
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Bongiovanni Carlotta is a type 00 flour, W250 strength, 12% protein, and a P/L ratio of 0.55. Molino di Torino short-ferment pizza flour. Mill page: Tipo 0/00, W 240-260, protein 12% min, P/L 0.50-0.60. Use window 24 h fridge or 12 h room. 12.5 kg and 25 kg. Weaker and faster than Luisa or Elena; do not substitute Elena numbers.
pizza, type-00, short-ferment, molino-di-torino, bongiovanni