Scoppettuolo Professional Type 00 Traditional Pizzeria Flour is the perfect choice for pizza chefs and professionals who want an elastic, fragrant, and highly digestible dough. Made with premium type 00 soft wheat flour , it is carefully ground to ensure a very fine grain size and consistent yield in every preparation.
🌾 Uses and Benefits:
Ideal for making pan pizzas with a direct and quick dough , this flour is perfect for making thin, crispy and well-aired pizzas. The balance between strength (W 230) and P/L index 0.60 ± 0.20 allows for excellent workability and hold, even in high-productivity professional environments.
🥖 Technical and Rheological Characteristics:
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Humidity: max 15.5%
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Ash: max 0.55%
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Protein (N*5.70): min 12.5%
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Dry gluten: min 10.5%
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Falling Number: 350 ± 50 sec
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Chopin alveograph: P/L 0.60 ± 0.20
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W: 230 ± 0.20
These characteristics ensure stability, elasticity and optimal holding of the dough during processing and cooking.
🍽️ Nutritional values (per 100 g of product):
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Energy: 343 kcal / 1434 kJ
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Fat: 1 g (of which saturated 0.3 g)
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Carbohydrates: 71 g (of which sugars 1 g)
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Fiber: 2 g
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Protein: 12.5 g
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Sodium: 0 g
⚠️ Allergens:
Contains gluten . May contain traces of soy and mustard .
📦 Packaging and Storage:
Available in 25 kg bags .
Store in a cool, dry place , away from heat and humidity.
Expiration: 1 year from date of milling.
🌾 Composition:
High quality type 00 soft wheat flours, selected and mixed to guarantee stability, strength and purity of the finished product .
