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this flour is rested (“affinata”) after milling an additional 4 weeks in a controlled cellar for peak handling
The flour does not contain foreign substances to wheat and has not undergone artificial bleaching or similar treatments
Cleaning and maintenance
Bake gluten-free with professional reliability
W: 390-440
Mulino Padano S10 Tipo 00 Pizza Flour – Short/Medium Proofing (12.5kg/28lbs) new this flour is rested (“affinata”)Type 00 S10 is Mulino Padanos benchmark pizza flour for short and medium proofing times, at room or controlled temperature. Its strength and extensibility are calibrated for authentic Neapolitan style pizza, giving light, leopard spotted crusts with a soft, moist crumb. The same technical profile makes it ideal for high quality focaccia and pan pizza with relatively quick fermentation schedules, ensuring consistency and excellent tolerance.
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