Spontanea
Flour made from stone-ground Sicilian soft wheat.
Instructions for use:
Suitable for the preparation of homemade bread which, thanks to the particular raw material, is characterized by unique and peculiar aromas and scents. Excellent for the creation of both sweet (shortcrust pastry, cakes, small dry pastries) and savoury baked goods (pan pizza, focaccia, breadsticks, crackers, savoury pies).
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 | 10% s.s. | 11% s.s. | 12% s.s. |
| W STRENGTH INDEX | W 180 (10-4 J) | W 150-155 (10-4 J) | W 150 (10-4 J) |
| P/L | 1 | 1,5 | 1,8 |
| LEAVENING TIME | 5 hours | 4 hours | 2-4 hours |
| LEAVENING WITH CRISCENTE | 8 hours | 4-6 hours | 4 hours |
