Biancolilla di Sicilia
Organic flours made from ancient Sicilian durum wheat Biancolilla. La Fertè stone ground products.
Instructions for use:
Flours of ancient Sicilian organic durum wheat Biancolilla, suitable for bread making and for direct doughs that require rapid leavening and hydration ranging from 55% for the tumbled version to 75% for the whole grain version.
Type: Tumbled - Semi-wholemeal* - Wholemeal*
Weight:
Weight: 1 - 5 - 25 kg
*product available in organic or conventional version
STONE GROUND PRODUCT
| TUMBLED | SEMI-WHOLEMEAL * | WHOLEMEAL * | |
|---|---|---|---|
| PROTEINS | 11,5% | 11,5% | 12% |
| W STRENGTH INDEX | W 125-135 | W 120 | W 100-120 |
| P/L* | 1,2 | 1,5 | 1,2 |
| LEAVENING TIME | 6 hours | 4-6 hours | 4 hours |
| LEAVENING WITH CRISCENTE | 6-8 hours | 4-6 hours | 4-5 hours |
“*i: indicative alveographic value for the type of product.”
