LE FAVOLOSE
Pizza flours

 

Pizza, along with bread, is one of our cuisine’s basic staples and making a good pizza is not that simple. Having tomato and mozzarella in the right proportions with an appropriate cooking time isn’t enough … making a good dough ​​from specific flours is crucial. For this purpose Paolo Mariani proposes LE FAVOLOSE (The Fabulous): a line of flours created especially for pizza chefs!

TYPE 00 CLASSICA
A blend of flours obtained by grinding the best wheats of the Marche and Romagna regions.
The dough is ready in just a few hours, and maintains a long-lasting optimum level of maturation. Suitable for making all kinds of pizza and focaccia with direct doughs.

 

Technical characteristics

Protein d.m.

min. 11.5%

Gluten d.m.

min. 9.5%

W

210 – 220

P/L

0.50 – 0.55

Stability

min. 8.0′

Absorption

min. 53%

Ash d.m.

max. 0.55%

Moisture

max. 15.5%

TYPE 00 RINFORZATA
A superior quality flour which allows the attainment of a dough that is always extensible and easily kneadable. Recommended for doughs requiring medium and long rising times. It is suitable for the preparation of both individual pizzas as well as slabs of pizza cooked in baking trays.

 

Technical characteristics

Protein d.m.

min. 13.0%

Gluten d.m.

min. 10.0%

W

310 – 330

P/L

0.50 – 0.55

Stability

min. 13′

Absorption

min. 58%

Ash d.m.

max. 0.55%

Moisture

max. 15.5%

TYPE 0 SPECIAL MANITOBA FOR PIZZA
A flour obtained by grinding the most prestigious Canadian strong wheats of high protein content. Recommended for doughs requiring long rising times. Ideal for the preparation of the typical crisp and light Roman focaccia.

 

Technical characteristics

Protein d.m.

min. 14.0%

Gluten d.m.

min. 13.0%

W

355 – 375

P/L

0.60 – 0.65

Stability

min. 16′

Absorption

min. 60%

Ash d.m.

max. 0.65%

Moisture

max. 15.5%