Very StrongItaly
Garofalo Farina W350 is the strongest Type 00 in the range. The technical sheet gives W 310-390, P/L 0.40-1.00 and at least 13% protein. Garofalo aims it at high-hydration tray pizza, large leavened bakes and long maturation; the bag marks doughs up to 48 hours. Milled and packed in Italy without additives.
Garofalo Farina W350 is the strongest Type 00 in the range. The technical sheet gives W 310-390, P/L 0.40-1.00 and at least 13% protein. Garofalo aims it at high-hydration tray pizza, large leavened bakes and long maturation; the bag marks doughs up to 48 hours. Milled and packed in Italy without additives.
pizza, bread, type-00, long-ferment, high-hydration, teglia, garofalo
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