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Ideal for the preparation of medium/short leavening doughs. Pulcinella is a medium strength type "0" flour which allows you to obtain a final product with a medium alveolated crust with a strong aroma and flavour.
The dough needs to leaven between 12 and 24 hours, at a temperature of 25 ° C approx. The maturation peak is reached at 18 hours.
Type of flour | Wheat flour type "0" Size | 5Kg - 10Kg - 25Kg Origin | 100% Italian flour
(W) | 260 P/L | 0,65 Water Absorption | 56,0 Stability | 8′ min
TDS PULCINELLA
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