Pizza Flours
Soft wheat flour type 00 Pizza
A flour with particularly high protein values with excellent characteristics. Developed for the production of stonebaked products with long dough fermentation times. Works best for preparing traditional pizza and focaccia.
Nutritional information
Average values per 100 g
| Energy | 1467 kJ / 346 kcal |
| fat | 1,6 g |
| of which saturates | 0,5 g |
| carbohydrate | 67,9 g |
| of which sugars | 1,7 g |
| fibre | 3,2 g |
| protein | 13,4 g |
| salt | < 0,01 g |
Flour indicators
| Maximim moisture content | 15,5 % |
| Ash | 0,55 % |
| Protein | 13,4 % |
| Water absorption | 53,0 - 59,0 % |
| Dough development | 1,0 - 5,0 Min. |
| Stability | 3,0 - 10,0 Min. |
| Extensibility | 165- 220 mm |
| Dough resistance | 600 - 850 EE |
| Energy | 150 - 180 cm² |
| W | 370 |
| P/L | 0,70 |
Special Pizza Flour
RIEPER Special Pizza Flour is a high-protein flour specifically developed for stone-oven baking with long, slow fermentation. The addition of durum wheat semolina gives every pizza and focaccia an irresistibly crispy crust with a light, airy, and tender crumb inside — the hallmark of a truly authentic Italian pizzeria experience.
Nutritional information
Average values per 100 g
| Energy | 1469 kJ / 346 kcal |
| fat | 1,6 g |
| of which saturates | 0,5 g |
| carbohydrate | 68 g |
| of which sugars | 1,7 g |
| fibre | 3,2 g |
| protein | 13,4 g |
| salt | < 0,01 g |
Flour indicators
| Maximim moisture content | 15,5 % |
| Ash | 0,65 % |
| Wet gluten | 32 % |
| Protein | 13,4 % |
| Water absorption | 60 % |
| Dough development | 3,0 - 8,0 Min. |
| Stability | 6,0 - 13,0 Min. |
| Extensibility | 135 - 190 mm |
| Dough resistance | 350 - 650 EE |
| Energy | 90 - 140 cm² |
| W | 320 |
| P/L | 0,60 |
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