Dolce Maestro! Maiorca
Blend of type 0 soft wheat flours and ancient type 1 Maiorca soft wheat flour.
Instructions for use:
Ideal mix for leavened pastry products. Thanks to its strength (W300) it is ideal for indirect and leavened doughs, which require medium-long leavening times (6-8 hours at room temperature) and good hydration (55- 65%). Perfect in pastry making for various preparations:
puff pastry, croissants, krapfen, etc.
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 15% s.s. |
| W STRENGTH INDEX | W 360 (10-4 J) |
| P/L | 0,6 – 0,8 |
| LEAVENING TIME | 6 hours |
| LEAVENING WITH CRISCENTE | 8 hours |
