This flour has a rich protein content and gluten reinforcement; it is ideal for high-volume, soft, tender and fluffy doughs. It has sufficient strength to prevent fruits, chocolate chips, and seeds from sinking to the bottom. It is also used to bake Italian panettone, mignon type bread, Christmas Genoa, and ring-shaped cakes. No improvers are required.
Our suggested proportions
ingredients | Quantities | |||||||||||||||||||||||
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Flour | 25Kg.
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Water | 10 – 15 L
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Dry yeast | 750 g
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The same quality, ever.
Moisture | Strength | Elasticity | Proteins | ||||||||||||||||||||||||
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H2O (50% – 60%) | W (320 – 350) | P/L (0.9 – 1.2) | % WG (24% – 30%)
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Packaging
25kg.
