Marzamemi
Type 0 soft wheat flour for leavened products.
Instructions for use:
Ideal for the preparation of leavened baked goods, both sweet (leavened pastries) and savoury (bread, focaccia, rosticceria). Suitable for doughs with medium-long leavening times (12 hours), long maturations at controlled temperature (up to 70 hours at 3-4 °C) and good hydration (about 65%).
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 12,5% s.s. |
| W STRENGTH INDEX | W 250 (10-4 J) |
| P/L | 0,6 |
| LEAVENING TIME | 6 hours |
| LEAVENING WITH CRISCENTE | 8 hours |
