Soft wheat flour type 00
Flour obtained from a mixture of wheat with a good protein content, suitable for all recipes requiring high percentages of hydration such as Roman style pan pizza, and good extensibility, which is essential for much 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.
25 kg - 10 kg
A project designed for the production of soft wheat flour …
The collaboration between local companies and the Degree Course Made …