Dolce Maestro! Perciasacchi
Blend of type 0 soft wheat flour and stone-ground Perciasacchi durum wheat flour.
Instructions for use:
Ideal mix for leavened pastry products. Suitable for doughs with medium-long leavening times (6-8 hours at room temperature) and maturation (over 48 hours in the fridge) and good hydration (about 60%). It is ideal for leavened pastry preparations (brioche, puff pastry, babà, 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 |
| LEAVENING TIME | 8 hours |
| LEAVENING WITH CRISCENTE | 12 hours |
