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Oro Pizza Pizzasoia Flour

Oro Pizza Pizzasoia Flour

A blend of soft wheat flour and whole soy flour, it stands out for its good elasticity and intense flavor. The final result is crunchier thanks to the emulsifying properties of soy.

 

Recommended Use

We recommend using the PizzaSoia mixed flour with the other flours in the Oro Pizza line in a percentage from 10 to 40%. This flour is suitable for maturation in cold room for at least 72 hours.


Strength

W 300. The strength index (W) should be considered as a statement to define the best use of the product.

 

Description
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Maturation
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Medium long. Refrigerated maturation for at least 72 hours.

Packaging and storage
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shelf life
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Palletization
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