BongiovanniCore
Tipo 1 with selected wheat germ for Roman pala, teglia and scrocchiarella. The 1 kg house bag lists W 350 and 14.4 g protein; the 12.5 kg sack lists W 330-350 and protein 14% min. P/L 0.60 ± 0.1 on both. Store the published range and read the midpoint. Not a Neapolitan 00.
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Bongiovanni Core is a type 1 flour, W340 strength, 14.4% protein, and a P/L ratio of 0.60. Tipo 1 with selected wheat germ for Roman pala, teglia and scrocchiarella. The 1 kg house bag lists W 350 and 14.4 g protein; the 12.5 kg sack lists W 330-350 and protein 14% min. P/L 0.60 ± 0.1 on both. Store the published range and read the midpoint. Not a Neapolitan 00.
pizza, type-1, romana, pala, teglia, wheat-germ, bongiovanni