Mondello
Soft wheat flour type 00 for direct dough
Instructions for use:
Ideal product for the artisanal production of common bread, with medium-short leavening times (12-24 hours) and medium maturation times (about 48 hours, at a controlled temperature, 3-4 °C), and sweet and savoury baked products (shortcrust pastry, cakes, crackers, breadsticks, taralli, etc.).
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 10,5% s.s. |
| W STRENGTH INDEX | W 200 (10-4 J) |
| P/L | 0,6 |
| LEAVENING TIME | 4 hours |
| LEAVENING WITH CRISCENTE | 6 hours |
