Timilia
Organic flour made from Timilia (or Tumminìa) durum wheat. La Fertè stone-ground.
Instructions for use:
Organic ancient Sicilian durum wheat four, variety Timilia or Tumminìa, for direct doughs that require high hydration (55-75%). Ideal for preparing rustic breads with intense crumb color and typical dried fruit aroma, or for tasty baked goods.
STONE GROUND PRODUCT
| TUMBLED | SEMI-WHOLEMEAL* | WHOLEMEAL* | |
|---|---|---|---|
| Proteins | 12% s.s. | 12,5% s.s. | 13,5% s.s. |
| W STRENGTH INDEX | W 130 (10-4 J) | W 125 (10-4 J) | W 120 (10-4 J) |
| P/L | 1,5 | 1,8 | 2 |
| LEAVENING TIME | 6 hours | 4 hours | 2-4 hours |
| LEAVENING WITH CRISCENTE | 6-8 hours | 4-6 hours | 4 hours |
