Durum
Sicilian durum wheat semolina with wheat germ.
Instructions for use:
Suitable for hard doughs (min. hydration 50%) with short leavening time (3 - 5 h).
Ideal for baking and leavened baked goods and typical specialties of regional and national gastronomy (calzone, focaccia, pan pizza).
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 11,5% s.s. |
| W STRENGTH INDEX | W 170 (10-4 J) |
| P/L | 1,4 |
| LEAVENING TIME | 3 hours |
| LEAVENING WITH CRISCENTE | 5 hours |
