Brand: Molino Quaglia

Ean:

Soft wheat flour for puff pastry and small leavened products - Soft wheat flour type "00"
Flour that combines a good strength index (W 330-350) with excellent extensibility, making it ideal for puff pastry but also suitable for the production of long leavening leavened products with excellent results.
The protein composition is designed to have a very extensible gluten that favors the rolling of the dough and the flaking effect and, at the same time, ensures excellent development in the oven of the product without shrinking or changing the shape.
The ability to quickly bind high quantities of fats ensures processing speed without compromising the final quality: the distinction between the lamination layers is kept clear and the peeling in the product is well defined.
The yield in cooking is excellent even if the product is frozen: Puff pastry, cannoli, fans have a thin, regular, well-defined sheet and maintain the friability and shape; croissants and brioches (especially if produced with a long leavening or with the aid of the chariot) have a well-defined, non-scaly texture and will be well developed and fragrant.

FEATURES:
Mixture of varieties of soft wheat selected specifically for use in pastry products.The quality standards of the selection process, combined with the technologies adopted during the processing phase, allow to obtain a stable flour from a technological and hygienic point of view. without the use of additives.

TYPE OF GRINDING:
Cast iron cylinder cake.
The long cylinder milling diagram is designed in such a way as to be able to better respect the characteristics of the starting grain.
Thanks to the constant control of the grinding parameters, Petra 6320 is characterized by excellent technological stability, in terms of absorption and processing yield.

INGREDIANTS:
Soft wheat flour type "00".
It may contain traces of soy.

Supplier: Molino Quaglia

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