Erea
Sicilian durum wheat semolina with wheat germ.
Instructions for use:
Suitable for soft doughs (50-60% hydration), with short leavening time (4 hours). Ideal for bread making, leavened baked goods (calzones, focaccias, pan pizzas) and fresh pasta, with and without eggs.
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 11,5% s.s. |
| W STRENGTH INDEX | W 180 (10-4 J) |
| P/L | 1,5 |
| LEAVENING TIME | 4 hours |
| LEAVENING WITH CRISCENTE | 6 hours |
