Tiraditto
Type 1 flour made from ancient Sicilian soft wheat.
Instructions for use:
Ideal for confectionery products, such as dry pastries (shortcrust pastry, biscuits), crepes and fried sweets (zeppole, frappe, etc.). Mixed with stronger flours, it can be used for bread making or for leavened confectionery products (brioche, muffins, etc.).
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 14% s.s. |
| W STRENGTH INDEX | W 85 (10-4 J) |
| P/L | 0,7 |
| LEAVENING TIME | 2 hours |
| LEAVENING WITH CRISCENTE | 4 hours |
