StrongItaly
Published spec: protein at least 12%, W 320, P/L 0.7 to 1.3. The entry blend of the Alta Pizza line, soft wheat plus semola for classic round pizza. W is published as a floor of at least 320 rather than a band, and the P/L of 1.00 plus or minus 30 is notably tenacity-heavy. Sold vacuum-packed in 10 kg and 20 kg, and in paper sacks of 12.5 kg and 25 kg. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
Molini Loizzo Classica is W320 strength, 12% protein, and a P/L ratio of 1.00. Published spec: protein at least 12%, W 320, P/L 0.7 to 1.3. The entry blend of the Alta Pizza line, soft wheat plus semola for classic round pizza. W is published as a floor of at least 320 rather than a band, and the P/L of 1.00 plus or minus 30 is notably tenacity-heavy. Sold vacuum-packed in 10 kg and 20 kg, and in paper sacks of 12.5 kg and 25 kg. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
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