This is the information about the W in the General Mills Neapolitan Pizza Flour Joe Kelley sent me back in an email. He also included a pdf. on information about the Alveograph. If anyone wants to to print out that information about the information I can do that with photos.
I reached out to our grain tech lab for some insight on what we can provide, below and attached is their response.
Here is the info specific to the Neapolitan Flour milled on 4/21/2013.
Falling Number 474 (no malt)
Arrival time 1.4'
I'm also including a little information on Alveograph.
I then told Joe that I would post the information here on the forum and this is what Joe said in the next email.
No problem, to be honest the W number goes right over my head, I’m just happy that we have skilled technical employees.
I really appreciate you passing along the information, please feel free to pass along my contact information as well if any of the forum members are interested in trying the product.
Take care and please do not hesitate to reach out if you need anything else.