Athar Special Pizza Flour

With a gluten index exceeding 90 and protein levels around 13.5%, the flour possesses exceptional structural resilience. During multi-day cold fermentation, endogenous proteases gently break down proteins without collapsing the dough matrix. This enzymatic digestion produces complex fermentation aromas, enhances crumb digestibility, and eliminates dough tearing during final shaping.

Driven by robust gluten quality and precise endosperm extraction, the flour easily absorbs 60% to 68% hydration, and up to 70% under professional autolyse techniques without becoming unmanageably sticky. High hydration creates an expansive, honeycomb-alveolated internal cornicione structure and prolongs warm mouthfeel freshness.

With a balanced falling number of 300 to 350 seconds, enzymatic sugar release is optimized for diverse thermal conditions. In 400°C-450°C wood-fired or stone ovens, it achieves dramatic oven spring and authentic leopard spots within 60 to 90 seconds without premature burning. In commercial 280°C-320°C conveyor ovens, it produces a solid, non-soggy golden crust within 4 to 6 minutes capable of bearing heavy toppings.

Packaged in 25kg heavy-duty triple-layer moisture-proof laminated sacks designed to protect gluten viability against warehouse humidity. Wholesale distribution for chains is executed in 1-ton stretch-wrapped pallets (40 bags) or direct full truckloads (5 to 25 metric tons) directly into central commissary hubs.

An optimized dough tenacity-to-extensibility curve (P/L ratio) guarantees that once properly fermented and rested, the dough matrix relaxes completely. Pizzaiolos can manually stretch dough balls effortlessly without pins, achieving thin centers without elastic rubberiness or frustrating snap-back shrinking.

Athar Pizza Flour is bagged at moisture levels strictly below 14%, arresting enzymatic degradation and fungal growth. In kitchen storage, sacks should be stacked on pallets at least 20cm away from floors and walls, maintained at 15°C to 20°C in dry, well-ventilated storerooms for up to 9 months of shelf stability.

Yes. The flour complies strictly with Iranian National Standard No. 103 and carries the formal Health Manufacturing License from the IFDA. Furthermore, the facility's ISO 22000 and HACCP food safety certifications assure quality assurance managers at international chains of complete compliance and product integrity.