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T65 flour is equivalent to Type 0 / Type 1 Italian flour
medium and long leavening or indirect doughsand for hydration up to 80%
its Best Before date
It contains a high level of gluten and protein
Pala e Pinsa flour from Molino Pasini is designed for making pinsa romana
Petra 5020 Più Ricca – Type 0 Pizza Flour with Oat and Rye (2.5kg / 5.5lbs) gift T65 flour is equivalent toPetra 5020 Pi Ricca is a Type 0 pizza flour crafted for long, stable fermentations. Gently milled on castiron rollers, it blends soft wheat flour with remilled durum semolina, oat, and rye to deliver high water absorption (up to 85% hydration), excellent dough stability, and a fragrant, characterful crumb. Recommended for roomtemperature ferments up to ~16 hours or coldcontrolled maturation at +4 C for up to 48 hours, it helps you achieve light, airy
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