Very StrongItaly
Published spec: type 0, protein at least 13.5%, W 320 to 360, P/L 0.4 to 0.8. The high-performance soft-wheat pizza flour of the Alta Pizza line, W 320 to 360 with a wide P/L band of 0.40 to 0.80. 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 Pizza Premium is a type 0 flour, W340 strength, 13.5% protein, and a P/L ratio of 0.60. Published spec: type 0, protein at least 13.5%, W 320 to 360, P/L 0.4 to 0.8. The high-performance soft-wheat pizza flour of the Alta Pizza line, W 320 to 360 with a wide P/L band of 0.40 to 0.80. 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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