This flour is perfect to bake long-fermented breads with good volume, an ideal opening of slashes and a typical crust. Its emulsifiers simplify the baking process and improve the machinability of doughs.
It is also suitable for biscuits and pastries. No improvers are required.
Our suggested proportions
ingredients | Quantities | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Flour | 25Kg.
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Water | 10L- 15L
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Dry yeast | 500 g
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The same quality, ever.
Moisture | Strength | Elasticity | Proteins | ||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
H2O (52% – 60%)
| W (280 – 320) | P/L (1.0 – 1.4) | % WG (26% – 30%) | ||||||||||||||||||||||||
Packaging
25kg.
