Products

Dolce Maestro! Timilia

Blend of type 0 soft wheat flours and stone-ground Timilia durum wheat flour.

Instructions for use:

Ideal mix for leavened pastry products. Thanks to its strength (W380) it is ideal for indirect and leavened doughs, which require long leavening times (8-12 hours at room temperature) and maturation (24-36 hours in the fridge) and good hydration (about 55% water or other liquids, depending on the recipe). Perfect in pastry making for making various preparations: puff pastry, brioche, krapfen, iris and Palermitan cartocci, etc.

Weight:

1 - 5 - 25 kg