Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs)

Uncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flours since its inception in 1905.

Epsilon is the "wheat of softness", specifically researched to create a dough that's very extensible, with a strong elastic gluten. This flour produces a soft crumb and a thin crispy crust, and is ideal for long leavening times: 48-72 h. It shines for use in contemporary pizza, Neapolitan pizza, pizza in pala and Roman-style pan pizza. Suitable for biga.

Specifications:

• 12.5kg (27.5 lbs)
• Tipo 0 flour made with 100% Italian grains
• W: 320-340
• P/L: 0,50-0,55
  
• The product doesn’t contain GMOs and its ingredients are not derived from GMOs in compliance with EU regulations