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It can be used in a similar way to chickpea flour for the preparation of cream soups and crepes. Weight 1 - 5 - 10 - 25 kg -
Proteins 15% s.s. W STRENGTH INDEX W 300 (10-4 J) P/L 0,8 LEAVENING TIME 8 hours LEAVENING WITH CRISCENTE 10 hours -
Proteins 16,5% s.s. W STRENGTH INDEX W 470 (10-4 J) P/L 0,75 LEAVENING TIME 8 hours LEAVENING WITH CRISCENTE 10 hours -
Proteins 11,5% s.s. W STRENGTH INDEX W 180 (10-4 J) P/L 1,5 LEAVENING TIME 4 hours LEAVENING WITH CRISCENTE 6 hours -
Proteins 11,5% s.s. W STRENGTH INDEX W 170 (10-4 J) P/L 1,4 LEAVENING TIME 3 hours LEAVENING WITH CRISCENTE 5 hours -
Proteins 15,5% s.s. W STRENGTH INDEX W 380 (10-4 J) P/L 1 LEAVENING TIME 8 hours LEAVENING WITH CRISCENTE 12 hours -
Proteins 15,5% s.s. W STRENGTH INDEX W 400 (10-4 J) P/L 0,7 LEAVENING TIME 8 hours LEAVENING WITH CRISCENTE 12 hours -
Proteins 15% s.s. W STRENGTH INDEX W 360 (10-4 J) P/L 0,6 LEAVENING TIME 8 hours LEAVENING WITH CRISCENTE 12 hours -
Proteins 15% s.s. W STRENGTH INDEX W 360 (10-4 J) P/L 0,6 - 0,8 LEAVENING TIME 6 hours LEAVENING WITH CRISCENTE 8 hours -
20 g Criscente = 25 g fresh brewer’s yeast = 7 g dry yeast = 300 g sourdough
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Proteins 12,5% -
Energy per 100 g 1485 kJ / 355 kcal Proteins 11,3 g Fibre 3 g Shelf life 24 mesi
