A flour that is extremely popular among fine pizza bakers in Naples. The flour is more expensive than all other flours, but then it is stone malt and the whole ballet. We've been using the flour for a couple of weeks with very promising results, but we don't dare write geek info yet. We have to try some more first. This particular flour is more intended for direct doughs than double doughs.
5063 is Petra's flour for medium fermentation times.
W is at 260-280
cf: SEK 24/kg