Specific flour for the production of long-rising baked goods, panettone, pandoro, focaccia.
Flours
Specific flour for the production of long-rising baked goods, panettone, pandoro, focaccia.
Specifiche principali
Protein 14 % (w.s.) minimum
W 400 -10/+30
P/L 0,60 ± 0,10
High stability flour for large leavened goods, for babas, for refreshing and maintaining sourdough. Develops soft and strong structures, facilitates optimal emulsions, promotes flamed textures. Stable, because it keeps doughs performing for a long time. Elastic, because it supports high processing stresses, both dough and leavening, and supports large loads of ingredients.
Chemical/physical specifications
Rheological specifications
Available packages
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