Tramonti Oro "0" - Molino Vigevano 25kg
SKU: FLOURVG5
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- Strength (W): 330–360
- Protein Content: 14.5%
- Elasticity (P/L): 0.65–0.75
- Type: “0” soft wheat flour with vital wheat germ
- Leavening - 12–24 hours at room temperature, up to 48h+ with controlled fermentation
- Applications - Bread, pizza, Neapolitan pizza, focaccia
Description
The Tramonti Oro flour is a type “0” soft wheat flour, carefully selected from the finest grains and enriched with vital stone-ground wheat germ, which enhances aroma, fragrance, and digestibility. With a strength of W330–360 and protein content of 14.5%, this flour is perfectly suited for medium to long leavening (12–24h at room temperature, extending beyond 48h in controlled environments). It delivers excellent results for bread, pizza, Neapolitan pizza, and focaccia.
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