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Corn Starch
This is the "Medium" strength version of this flour
some of the sugars in the wheat are developed
returning to their original shape once they cool down
Texture: open
Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) non-food Corn StarchUncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flours since its inception in 1905. Epsilon is the "wheat of softness", specifically researched to create a dough that's very extensible, with a strong elastic gluten. This flour produces a soft crumb and a thin crispy crust, and is ideal for long leavening times: 48 72 h. It shines for use in contemporary pizza, Neapolitan pizza, pizza in pala
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