FOR LARGE ALVEOLATURES
Per which recipes?
Nuvola was born from the research and development of Mulino Caputo: a careful selection of 100% natural raw materials without additives or preservatives which ensures volume and softness of the dough thanks to the high fermentation capacity naturally present in the grains.
For the classic "Neapolitan dough", the ideal would be to allow yourself approximately 72 hours divided as follows:
Gluten, with a balanced ratio of extensibility, strength and elasticity, is ideal for processing in pizzerias, pastry shops and in the kitchen by chefs. Dry and heat-insulated environment. Ideal for doughs that require long resting times and prolonged leavening in refrigerator cells.
Shelf-life literally means "shelf life" and is used to indicate the commercial life of the product, i.e. the time that elapses between production and consumption of the product itself without there being any risk to the consumer's health.
Product: select the product being reported.
Quantity: select the quantity in pieces
Batch/Best before date: faithfully write the batch number and the best before date as per the instructions on the packaging
Reporting: briefly write the key reason for the report
