• Strong gluten quality
• Ideal for making pizza doughs with long fermentation
• Generates an elastic dough
• Flexible enough to use in other pastry and baking recipes 

ong fermentation.

Ideal for doughs with long rising lenghten in cold stores. Gluten, with a balance between extensibility, strength and elasticity, helps the pizzaiolo handle the pasta, living excellent results with high, soft and flavoured cornicione.

• Strong gluten quality
• Ideal for making pizza doughs with long fermentation
• Generates an elastic dough
• Flexible enough to use in other pastry and baking recipes 

ong fermentation.

Ideal for doughs with long rising lenghten in cold stores. Gluten, with a balance between extensibility, strength and elasticity, helps the pizzaiolo handle the pasta, living excellent results with high, soft and flavoured cornicione.