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pizzerias) that need serious performance
This is the "Medium" strength version of this flour
some of the sugars in the wheat are developed
They are also an excellent choice if you'd like to mill high quality Enkir at home
Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) non-food pizzerias) that need serious performanceUncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flours since its inception in 1905. Epsilon is the "wheat of softness", specifically researched to create a dough that's very extensible, with a strong elastic gluten. This flour produces a soft crumb and a thin crispy crust, and is ideal for long leavening times: 48 72 h. It shines for use in contemporary pizza, Neapolitan pizza, pizza in pala
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