This flour is perfect for pastries, bakery products, cookies, patisserie, and fresh & dry pasta. With its lower protein content, it produces lighter and fresher doughs with a whiter crumb. It is also used to prepare yeast doughs, such as breads and pastries.
Our suggested proportions
ingredients | quantities | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Flour
| 25Kg.
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Water
| 10L- 15L
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Dry yeast
| 200 g
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The same quality, ever.
MOISTURE | STRENGHT | ELASTICITY | PROTEINS | ||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
H2O (52% – 60%)
| W (240 – 260) | P/L (1.0 – 1.4)
| % WG (24%-30%)
| ||||||||||||||||||||||||
Packaging
1kg. | 5kg. | 25kg.
