Pan di Spagna

SOFT AND SPONGY

Specific flour for making sponge cakes, cream puffs, muffins, phyllo dough and fried desserts.

Package 10 kg

Specifiche principali

Protein 11 % (s.s.) minimum

W 230 -10/+10

P/L 0,60 ± 0,10

Type 00 wheat flour capable of imparting delicate support, lacking toughness, to whipped doughs. Extensible, not very elastic, facilitates physical expansion in baking, suitable for baking with chemical and physical leavening. Supports short organic leavening. Through proper processing it gives sponge cake the characteristic of absorbing and retaining bagne.

Sponge cake

Muffins

Phyllo dough

Chemical/physical specifications

Rheological specifications

Available packages

10 kg