pizzapirate
New member
The previous owner of my shop used this brand which I had never heard mentioned anywhere before. I’m trying to understand the flour’s characteristics. Does anyone know of this brand? Is it a quality product?
We do a traditional thick crust pizza and wonder if we are using the best flour or if we should be looking into something different. My supplier said it is “around” a 12.5% protein flour but I don’t feel real confident in what he said.
We do a traditional thick crust pizza and wonder if we are using the best flour or if we should be looking into something different. My supplier said it is “around” a 12.5% protein flour but I don’t feel real confident in what he said.
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