Polselli, Super Tipo 00 Pizza Flour, 55 lb (25 kg)

Polselli Super High Strength Italian 00 Flour for Sourdough & Bread (W 360) – 55 lb (25 kg) Milled in Italy for dependable handling, this Italian 00 flour is built for serious home dough work and restaurant prep lines. Best Uses Long-fermentation pizza (24–26h) and cold dough programs Sourdough country loaves and bâtards High-hydration doughs that need extra tolerance Ciabatta and artisan rolls Preferments (biga/poolish) for bakery production Large-batch mixing for pro bakeries For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production. Dough Performance W Index: W 360 — indicates dough strength and fermentation tolerance for your schedule. Protein: 15.5% — supports structure, oven spring, and handling. Fermentation / Rising Time: 24–26h — practical guidance for planning mixing, proofing, and service. Why Choose Polselli Performance-driven flour for predictable mixing, stretching, and baking. A practical choice for both small-batch home dough and production lines. Product Details Flour type: 00 Size/weight: 55 lb (25 kg) Protein: 15.5% W index: 360 Suggested fermentation: 24–26h FAQ What does “00” mean? “00”…