Built for short–medium maturation pizza, Pulcinella is a Type 0 flour that delivers a supple, extensible dough and a well-pronounced, airy cornicione. It shines in 12–24 hour schedules (maturation peak around 18 h) and handles both contemporary high-rim pies and classic 38–40 cm tonda with ease.
This flour is excellent for direct dough method, or to use in final mixing together with a preferment (biga/poolish).
Specifications for product Molini Pizzuti Pulcinella Tipo 0 Pizza Flour (5kg/11lbs)
Flour Properties
Weight
11.02 lb
Coarseness
How finely the flour is ground
Tipo 0
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
260
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,65
Protein%
13%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
