Margherito (Bidì)
Organic durum wheat flour. La Fertè stone-ground.
Instructions for use:
Organic ancient Sicilian durum wheat flour, Margherito variety (or Bidì), suitable for direct and well-hydrated doughs (55-70%).
Ideal for bread making, but also for savory baked goods (pizza, focaccia, savory pies, breadsticks, etc.) and sweet (shortcrust pastry, cakes in molds, etc.) and fresh pasta.
Type: Tumbled - Semi-integral* - Integral*
Weight:
1 - 5 - 25 kg
*product available in organic or conventional version
STONE GROUND PRODUCT
| TUMBLED | SEMI-WHOLEMEAL* | WHOLEMEAL* | |
|---|---|---|---|
| Proteins | 12% s.s. | 12,5% s.s. | 13% s.s. |
| W STRENGTH INDEX | W 150 (10-4 J) | W 140-150 (10-4 J) | W 120 (10-4 J) |
| P/L | 1,5 | 1,5 | 1,6-1,8 |
| LEAVENING TIME | 6 hours | 4-5 hours | 4 hours |
| LEAVENING WITH CRISCENTE | 6-8 hours | 4-6 hours | 4-6 hours |
