Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
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Farina with excellent working characteristics developed based on the feedback of master pizzaioli. Ideal also for leavenings with the use of mother yeast. After cooking, the dough has a golden colour, a strong alveolatura and an excellent development of the cornice. Digestible and typical taste of the real Neapolitan pizza. The dough obtained with this flour needs to rise from 5 to 7 hours, at a temperature of about 25 C °.
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