Forte
Sicilian durum wheat semolina with wheat germ.
Instructions for use:
Suitable for soft doughs (min. hydration 58%) and leavening of approximately 5 - 7 hours.
Ideal for baking and baked goods (focaccia, pan pizza, breadsticks, crackers, shortcrust pastry).
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 12% s.s. |
| W STRENGTH INDEX | W 200 (10-4 J) |
| P/L | 1,2 |
| LEAVENING TIME | 5 hours |
| LEAVENING WITH CRISCENTE | 7 hours |
