Molino Pasini - Pala e Pinsa flour (10kg / 22lbs) caputo Protein: > 16%

Protein: > 16%

with subtle undertones of chicory

use residual heat only with oven off

With their superior strength and stability

" maintains the pasta's natural yellow color and prevents it from turning grey for several days

Molino Pasini - Pala e Pinsa flour (10kg / 22lbs) caputo Protein: > 16%Pala e Pinsa flour from Molino Pasini is designed for making pinsa romana, a Roman style pizza with an oval shape. This flour blend with added rice flour creates a dough that is crunchy outside, soft inside, and easier to digest than regular pizza dough. Ideal for medium to long fermentation and high hydration, it delivers authentic texture and flavor. Specifications: 10kg (22 lbs) Mix of 00 soft wheat flour, rice flour, dehydrated sourdough powder,