Pizza special flour - Caputo

Flour made from durum wheat with a high gluten and protein content . Its high gluten content provides it with high elasticity and a great water absorption capacity. To make a spongy pizza dough, with a great flavor and easy digestion, we recommend letting it rest in the refrigerator, well covered, for about 8 hours.

Specifications: Force (W): 310 J Water absorption: 57% Mass elasticity index (Ie): 0.5-0.6 Falling Number: min 360 seconds Proteins: min 12.75% Dry gluten: min 13%