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Pizza flour Tipo 00 Bioland is made from Bavarian organic soft wheat. The E varieties make up a large proportion of the wheat mixture ground for this purpose.
With this combination, we make sure that the varieties result in a particularly elastic and yet stable dough, the enzyme environment is low and the flour has a delicate texture. The water absorption is slightly increased, which is particularly advantageous with soft dough and long runs. Our pizza flour has a protein content of around 13%.
We are often asked about the W value.
The W-value is a technical value that comes about during an examination with the alveograph. This examination method was developed in the 1920s. One tries to describe the dough properties of a flour and ultimately the quality.
Since this test method does not take into account the water absorption of the flour, it is unsuitable for comparing flours with different grip.
We have repeatedly had our flour tested using this method. We get a value just under 300.
If you process the flour you will still be amazed. The dough also withstands extremely long tours and gives an ingenious result with pizza Neapolitana - Siziliana - Americano Style and Focaccia. Panettone is also excellent with it.
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