Producto

Calibrated milling flour, for easy hydration and excellent kneading performance. For light and tasty soft doughs after baking.

Mode of use:

Excellent for preparing traditional Neapolitan pizza with medium-long fermentation. It is also excellent for bread and cakes with long fermentation (panettone, pandoro, brioches …).

The use of a more or less refined type of flour does not change the intended use, only the organoleptic profile and the final appearance (less refined flours tend to increase less in volume, but are tastier than refined ones).

On the other hand, the final result changes a lot if a “stronger” or “less strong” flour is used. The former resist well to long fermentation and prolonged mechanical stress generated by kneading, while the latter do not have this capacity and, therefore, are more suitable for products requiring shorter fermentations (shortcrust pastry, sponge cakes, etc.).

Technical characteristics:

• TYPE OF FLOUR: 00
• PROTEIN: 11.50%.