LA BELLA ROMANA MIX
Highly hydrated Type 0 and Type 1 flour, suitable for processing with long maturation and leavening of the dough, as required for "real" Roman pizza, on the peel or in the pan.
FOR PINSA ROMANA
A new trend in pizzerias and bakeries. We have developed a flour that will maximize reults for Roman Pala, Pan and Gourmet Pizza. This new mix of flours, born from tradition, but innovative in technology, will be able to bring high added value to every white art professional.
ADVANTAGES OF DOUGH
Easily supports very high hydrations
It adapts easily to both direct and indirect processes
It can be cooked at lower temperatures to develop noticeable honeycombing
A light and crunchy pizza
A soft pizza inside with the taste of well-cooked bread, perfect for maximum creativity in the topping