Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) gluten free featuring type 1 soft wheat

featuring type 1 soft wheat flour made from partially sprouted wheat

sprouted barley

Cut into 8x8mm cubes from orange quarters

This flour was designed to prevent the dough from sticking and burning in the oven

skim powdered milk

Molino Paolo Mariani Epsilon Monocultivar – Premium Pizza Flour for Long Leavening & Biga (12.5kg/27.5lbs) gluten free featuring type 1 soft wheatUncompromising 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