Soffio di grano
Made from type 0 soft wheat, re-milled semolina and flaked cereals.
Instructions for use:
The product requires, approximately, medium-long periods of leavening (about 4-6 hours) and maturation (about 12-24 hours, at 3-4 °C), with high hydration (min 60% - max 75%). Conceived for professional pizza chefs, it is ideal for making pizza on a shovel or in a pan, but it can also be used to make sweet or savoury baked goods (oast, biscuits, bread, breadsticks, etc.).
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 14% s.s. |
| W STRENGTH INDEX | W 280 (10-4 J) |
| P/L | 1 |
| LEAVENING TIME | 6 hours |
| LEAVENING WITH CRISCENTE | 8 hours |
