Soft and elastic type 00 wheat flour, made in collaboration with the Maestri del Lievito Madre Academy.
Flours
Soft and elastic type 00 wheat flour, made in collaboration with the Maestri del Lievito Madre Academy.
Flour ideal for long-rising baked goods such as panettone, “Veneziana” focaccia, focaccia, and pandoro.
Promotes mixing of doughs with rich, fatty ingredients. Able to ensure balanced fermentation during all hours of rising, without bringing toughness to doughs. Gives softness and texture to leavened doughs without structural defects. Balanced, soft and naturally sturdy, it expresses the combination of technical necessity and professional needs.
Chemical/physical specifications
Protein: min. 14 % (wt.)
Rheological specifications
Description: 135′
Value: 155
Tolerance: ± 10
Available packages
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