Saccorosso Caputo flour is ideal for doughs that require long resting times and prolonged leavening in refrigerated cells. Gluten, with a balanced ratio of extensibility, strength and elasticity, is ideal for processing in pizzerias, pastry shops and in the kitchen by chefs.
Type of flour
P / L 0.50 / 0.60
25 kg flours, dedicated to professionals and masters of the white art, guarantee very high performance as well as top quality results for all types of processing, from bread to pizza.