Soft wheat flour type 00
Low protein content flour that makes baked products particularly light and crumbly.
In pizza-making, suitable for day-made pizza or dough made a few hours before being rolled out, and for recipes that do not require high percentages of water and long leavening times (2-4 hours at room temperature): small pan pizza, Focaccia, classic pizza. Excellent for indirect dough as refreshing flour for biga and poolish.
In pastry making it is perfect for shortcrust pastry, whipped shortcrust pastry and baked products in general, thanks to good fat resistance both during processing and baking.
Impasto diretto e indiretto
Minimum 11,5% 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 …