Pan Orzo
Blend of type 0 flour and toasted barley malt (2%).
Instructions for use:
It can be used on its own similarly to chickpea flour for making soups and crepes, or combined
with wheat flour (10-30%) for the preparation of sweet and savoury bakery products (bread,
focaccia, pastries, etc.).
Weight:
1 - 5 - 10 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 14,5% s.s. |
| W STRENGTH INDEX | W 150 (10⁻ ⁴ J) |
| P/L | 1 |
| LEAVENING TIME | 4 hours |
| LEAVENING WITH CRISCENTE | 6 hours |
