Pane Nero di Sicilia
Mixture of Sicilian durum wheat in varying proportions. La Fertè stone-ground.
Instructions for use:
“PANE NERO DI SICILIA” is a blend of ancient Sicilian durum grains, whose technical characteristics are improved by modern durum wheats. Ideal for bread making: ancient grains give unique aromas and flavors to bread and give the crumb a characteristic color. Stone grinding maintains the germ and preserves the sensory characteristics of the product.
Type: Tumbled - Semi-integral* - Integral*
Weight:
1 - 5 - 25 kg
*product available in organic or conventional version
STONE GROUND PRODUCT
| TUMBLED | SEMI-WHOLEMEAL* | WHOLEMEAL* | |
|---|---|---|---|
| PROTEINS | 11,5% s.s. | 12,6% s.s. | 13,2% s.s. |
| W STRENGTH INDEX | W 180 (10-4 J) | W 170 (10-4 J) | W 160-170 (10-4 J) |
| P/L | 1,5 | 1,8 | 2 |
| LEAVENING TIME | 6 hours | 4-5 hours | 4 hours |
| LEAVENING WITH CRISCENTE | 8 hours | 4-6 hours | 4-6 hours |
