Shipments will be suspended from August 7 to August 21
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Shipments will be suspended from August 7 to August 21
Shipments will be suspended from August 7 to August 21
Menu
Shipments will be suspended from August 7 to August 21
Primitiva type 2 stone husked in 1Kg format. Type 2 wheat flour for fragrant pizzas with distinctive flavor, pan pizza and round pizza. Fermentations up to 24 hours.
€2,90
In stock
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Primitiva type 2 is a stone husked type 2 wheat flour that provides excellent developments despite the abundant presence of bran parts. Medium strength and good absorption allow excellent flexibility in both round pizza doughs and rustic bread doughs.
Like the entire Primitiva line, Type 2 can help you rediscover the taste and aroma of the best selections of fine grains. For pan pizza, we recommend combining it with a strength flour such as Manitoba in a proportion of 20-30%, to ensure the structure needed to withstand high hydrations and prolonged fermentations.
INGREDIENTI PRINCIPALI
Wheat flour type 2
DATA SHEET
✅ W: 300
✅ P/L: 0.55
✅ Absorption: 59%
✅ Stability: 12′
✅ Fall.Num: >300″
✅ Protein: 14.4 g
✅ Sugars: 1.43 g
✅ Fiber: 6.3 g
✅ Ash: 0.80/0.95%
✅ Energy: 345 Kcal
✅ Hydration Max >70%
✅ Fermentation Max 24 hrs.
RELATED PRODUCTS
RELATED TOPICS
Do you have any questions?
Type 2 contains a higher percentage of wheat bran and germ than type 1, with an ash content between 0.80% and 0.95%. The result is a dough with more fiber, more fragrance and an even more distinctive and rustic flavor.
It is ideal for round pizza and rustic bread. For pan pizza, it is recommended to be combined with a strength flour such as Manitoba in a proportion of 20-30%, to hold high hydrations and fermentations up to 24 hours.
Yes. Stone husking preserves the organoleptic properties of the wheat, restoring scents and flavors to the dough that refined flours cannot offer.
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