Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) non-food For use in traditional bread

For use in traditional bread making

or as an inclusion (5-20%) in pizza like roman-style pizza in teglia

The 65 refers to the amount of mineral content that is left after burning the flour i

Texture: open

Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) non-food For use in traditional breadUncompromising 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