Long fermentation blendsPan pizza
Divella Manitoba Tipo 0
Divella
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A soft wheat Tipo 0 Manitoba flour at 12.8% protein from the Italian brand Divella, elastic and absorbent for long-risen doughs like focaccia, panettone, and pizza.
Protein12.8%
Strengthn/a
Amazon ratingNot yet rated
Specifications
Type0
Hydration55 to 65%
Fermentation48 to 72h; a Manitoba strong flour for long rises and enriched dough
AvailabilityEU
