Petra 5072 Pizza Flour with Stabilized Wheat Germ (2.5kg / 5.5lbs)

Petra 5072 is a phenomenal flour for long-fermentation pizza dough. This flour is perfect for creating dough with medium and long proving times, even at controlled temperatures of 4°C.

This flour develops a strong and flexible gluten network and it's particularly recommended for Roman-style pizza and Pinsa. The addition of stabilized wheat germ amplifies the flour's flavor and its ability to absorb significant water, up to 85% hydration.

Specifications:

• 2.5 kg / 5.5 lbs
• Tipo 0 flour from Italian and European grains
• With stabilized Wheat Germ
• W: 320-340
• P/L: 0.60-0.70 
• Protein content: 13.2%
  
• Supports up to 85% hydration