Type 0 Flour
Pizzasicily
Marsala
Flour from selected wheat for professional use W 340
Pizzasicily
Pizzasicily Marsala
Description
Our Pizzasicily Marsala is designed for Roman‑style pizza alla pala. It absorbs approximately 80% water during preparation of the dough, for an extremely light, fragrant and easily digested pizza. It can be used for two different types of recipes: a two‑step method or straight dough with an enzyme‑based conditioner.Uses
Technical information
Pizzasicily Marsala
| Type | Type 0 Flour |
| Proofing | Long |
| Absorption | 80% |
| Pack | 25 kg |
| Shelf life | 6 months |