BongiovanniElena
Molino di Torino pizza flour for long doughs. Bongiovanni publishes W 340-370, protein 14% min and P/L 0.50-0.60 on the current Elena page. Sold in 25 kg paper sacks; that is the bag home bakers already typed as a custom flour. Mill use: 72 h in the fridge or 24 h at room temperature. Farinograph absorption 65% min is a lab figure, not a recipe hydration band.
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Bongiovanni Elena is a type 00 flour, W355 strength, 14% protein, and a P/L ratio of 0.55. Molino di Torino pizza flour for long doughs. Bongiovanni publishes W 340-370, protein 14% min and P/L 0.50-0.60 on the current Elena page. Sold in 25 kg paper sacks; that is the bag home bakers already typed as a custom flour. Mill use: 72 h in the fridge or 24 h at room temperature. Farinograph absorption 65% min is a lab figure, not a recipe hydration band.