“Pizza” Flours

OTTO: Recommended for direct dough method with short fermentation time.
    At room temperature                           4-16 h
    At controlled temperature +39,2°F    24-48 h

SEDICI: Recommended for direct dough method with medium fermentation time.
    At room temperature                         12-18 h
    At controlled temperature +39,2°F    26-52 h

VENTIQUATTRO: Recommended for indirect dough method with biga and poolish, with long fermentation time.
    At room temperature                         20-24 h
    At controlled temperature +39,2°F    30-72 h

  • OTTO - TYPE 00

    W 280
    Stability 9'
    Protein 12,80%
  • SEDICI - TYPE 00-0

    W 330
    Stability 15'
    Protein 13,70%
  • VENTIQUATTRO - TYPE 00-0

    W 390
    Stability 20'
    Protein 14,50%