Super is a flour made by milling the best strong grains with a high protein value. It is recommended for working dough using the indirect method with long leavening times, and is suitable for the preparation of the crunchy and light traditional Roman pizza.
Laboratory yield:
-More than 230 180g dough balls per sack of flour.
Baking:
– Excellent resistance at high temperatures.
Rising time:
24-26 hours
Exceptional for products left to rise for long periods.
Giovanni Gandino