Oro Pizza Briosa Flour
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Type 00 Flour obtained from the milling of excellent quality foreign grains and subsequent sifting.
Recommended Use
We recommend using Oro Pizza Briosa flour for classic pizza doughs. This flour is suitable for direct and indirect doughs, has a good water absorption capacity and is ideal for refrigerator cell maturation of at least 72 hours.
Strength
W 320 - 340. The strength index (W) is to be considered as a statement to define the best use of the product.
Maturation
Long. Refrigerated ripening for at least 72 hours.
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Packaging and storage
Package 25 kg. Store in a dry and ventilated place, avoiding direct contact with walls and floor
shelf life
12 months from the packing date
Palletization
Sacks per layer: 4. Layers per pallet: 10. Bags per pallet: 40. Pallet size: 80*120*145
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