Key Features and Specifications:
Protein Content: Minimum 13% (s.s.).
Best Use: Long maturation times, suitable for both direct and indirect doughs.
Characteristics: High structural resistance, allowing for great extensibility and elasticity, ideal for Neapolitan style.
Ash Content: Maximum 0.55% (s.s.).
Performance: Designed to handle high hydration and baked high-temperature wood-fired ovens, allowing for proper dough rise and elasticity
SKU: GRA015
