Sottozero

MALLEABLE AND DURABLE

Flour specifically for processes that require freezing of the product to be leavened.

Package 10 kg

Specifiche principali

Protein 13.5 % (w.s.) minimum

W 390 -10/+10

P/L 0,60 ± 0,10

Balanced flour to preserve the structural integrity of baked goods that need to rise after storage at negative temperatures. Preserves yeast viability during storage at -18°C for at least 30 days and promotes proper expansion after negative storage. Specifically for the production of frozen croissants and leavened cakes.

Croissants and frozen yeast cakes

Chemical/physical specifications

Rheological specifications

Available packages

10 kg