Type 00
Soft wheat flour
High protein flour
High protein content flour, which is obtained from an accurate selection of wheat and is able to absorb high quantities of liquids.
Perfect for preparing pre-ferments such as biga and poolish and for refreshing mother yeast. In bakery and pizza making, it is suitable for preparing special baked products such as puffed bread and Ciabatta bread, Roman style pan pizza, Pinsa and pizza “in pala”.
In pastry making, it is perfect for the large leavened pastry products of the Italian tradition, such as Panettone, Pandoro and Colomba.
Impasto diretto e indiretto
minimum 15% 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 …
