CAPUTO FARINA ITALIANA TIPO 0 1 KG (10 in a box) – - The best E-commerce of Italian Food in UK

Caputo farina di grano tenero di tipo 0 fatta con 100% di grani italiani 1 KG (10 in a box)

100% Italian SEED FLOUR produced to meet the needs of traditional products of bakers, pastry chefs and pizza makers. Gluten of excellent quality and elasticity for doughs with good hold, soft and extensible. Furthermore, its qualitative properties give the finished products a unique and typical flavor.

FLOUR TYPE '0'
PROTEIN 12,%
BAKERY W 250/270
ELASTICITY P / L 0,5 / 0,6

Caputo farina di grano tenero di tipo 0 fatta con 100% di grani italiani 1 KG (10 in a box) 100% Italian SEED FLOUR produced to meet the needs of traditional products of bakers, pastry chefs and pizza makers. Gluten of excellent quality and elasticity for doughs with good hold, soft and extensible. Furthermore, its qualitative properties give the finished products a unique and typical flavor.FLOUR TYPE '0'PROTEIN 12,%BAKERY W 250/270ELASTICITY P / L 0,5 / 0,6

Polselli: Gluten-Free Flour 2.2lb. Bag – Wholesale Italian Food

Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions enough for five 9-inch pizzas INGREDIENTS 1/2 teaspoon 3 grams fresh cake yeast 2 cups lukewarm water 90 to 100F 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS In a small bowl using a fork stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves about 5 minutes. In another small bowl combine the salt and remaining 1 cup water.