Macina pura
Stone-ground whole grain Sicilian durum wheat flour.
Instructions for use:
Smaller grain size flour with bran, suitable for the preparation of wholemeal bread and other bakery products, both savoury (focaccia, pizza) and sweet (pies, biscuits). The presence of bran increases the water absorption of the flour and reduces the extensibility of the dough compared to the tumbled product (without bran), reducing leavening times.
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 12% s.s. |
| W STRENGTH INDEX | W 170 (10⁻ ⁴ J) |
| P/L | 1,8 |
| LEAVENING TIME | 4 hours |
| LEAVENING WITH CRISCENTE | 6 hours |
“i: indicative alveographic value for the type of product.”
