This flour is ideal to produce long-fermented breads, fine doughs and high-hydration products, such as French bread, cookies and other pastries.
The top-quality gluten of this flour ensures high-volume breads and buns, a crunchy crust with a good consistent color, and a soft, fresh crumb with suitable alveoli size.
Our suggested proportions
ingredients | Quantities | |||||||||||||||||||||||
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Flour | 25Kg.
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Water | 10 – 15L
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Dry yeast | 200 g.
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The same quality, ever.
Moisture | Strength | Elasticity | Proteins |
|---|---|---|---|
H2O (52% – 60%)
| W (280 – 310) | P/L (1.2 – 1.4) | % WG (>26%) |
Packaging
1kg. | 5kg. | 25kg.
