Wheat flour for panettone and leavened - wheat flour
strong flour (W370-390) the result of the mixing of soft wheats naturally rich in gluten, studied for the production of leavened. In the long work in yeast she makes the best of its potential.
Ideal for complex machining where you make several successive bodies and long rising (panettone, pandoro, dove and large leavened in general) and in which you add high amounts of fat or candied fruit.
The protein composition ensures excellent elasticity and high extensibility and ensures a perfect seal and stability of the dough that expands with regularity without sagging, presenting a great development in both leavening phase and for cooking even in the presence of high quantities of heavy ingredients (raisins , candies, icing, etc.)
The quality of the protein is such as to avoid the effect of the gluten rigidity, that usually characterizes the strength of flour, making the dough malleable and avoiding the shrinkage of the baked product to a few hours / days by cooking (typical of flours with added gluten)
The high fluid absorption index is accompanied by the great ability to retain it within the finished product even after baking and cooking: the gradual release of moisture in the oven it is deprived of "vitrification" of the dough and in time water retention made from protein flour, keeps the soft product and prevents excessive drying up.