Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) gluten free Enzymes and Natural Flavorings

Enzymes and Natural Flavorings

featuring type 1 soft wheat flour made from partially sprouted wheat

sprouted barley

pistachio paste

skim powdered milk

Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) gluten free Enzymes and Natural FlavoringsUncompromising 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