Piedigrotta® – Fine Reground Semolina From Caltanissetta
Sicilian durum wheat remilled semolina. Cylinder-ground.
Instructions for use:
It is particularly suitable for bread making and leavened baked goods (pizzas, focaccias, direct doughs). It can be used to prepare, by hand or with an automatic pasta machine, excellent fresh pasta, with or without eggs. Suitable for doughs with average leavening times (12 hours) and maturation (48 hours at 3-4 °C); good hydration (about 65%).
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 12% s.s. |
| W STRENGTH INDEX | W 210-230 (10-4 J) |
| P/L | 1-1,3 |
| LEAVENING TIME | 6-8 hours |
| LEAVENING WITH CRISCENTE | 8-10 hours |
