Type 00
Soft wheat flour
High performing flour
Flour obtained from a blend of good protein content wheat, suitable for all recipes requiring high percentages of hydration such as Roman style pan pizza, and good extensibility, which is essential for high stretched products.
Resistance to long leavening results in greater digestibility of finished products.
In pastry, it is suitable for dough undergoing lamination stress and significant fat loads: French croissants, Viennese pastry, puff pastry, etc.
Impasto diretto e indiretto
minimum 14% s.s.
10 kg - 25 kg
A project designed for the production of soft wheat flour …
The collaboration between local companies and the Degree Course Made …
IInaugurated by Agugiaro & Figna, it will absorb 220 tons …
