BongiovanniLuisa
StrongItaly
Molino di Torino pizza flour for medium to long doughs. Mill page: Tipo 0/00, W 280-320, protein 13% min, P/L 0.50-0.60. Use window 48 h fridge or 18 h room. 12.5 kg and 25 kg paper sacks. The baker-sized bag is 12.5 kg.
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Bongiovanni Luisa is a type 00 flour, W300 strength, 13% protein, and a P/L ratio of 0.55. Molino di Torino pizza flour for medium to long doughs. Mill page: Tipo 0/00, W 280-320, protein 13% min, P/L 0.50-0.60. Use window 48 h fridge or 18 h room. 12.5 kg and 25 kg paper sacks. The baker-sized bag is 12.5 kg.