Type "00" soft wheat flour, with a W strength between 390 and 420, is optimal for small leavened products and processes that require the use of the cold chain. Its high hydration capacity makes it suitable for long leavening and indirect doughs with abundant quantities of fat. Its extensible, but not rigid, gluten favors a large and regular expansion, guaranteeing uniform volume and alveolation and a soft consistency to the finished product. The composition has been designed to maintain the technological and organoleptic characteristics of the product during storage at low temperatures and after cooking. With W 390-420 strength flour, cold chain processed products remain as fresh and perfect as freshly made, while the finished product maintains freshness and softness for a prolonged period.
Molino Quaglia flour PETRA 6388 for leavened and flaky dough 12.5 kg
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29.64 €
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The technical information, Ingredient Sheet, Nutritional Table are attached to the published object. If they are missing you can request them by writing to [email protected] The information on the product labels may vary for reasons beyond our control, therefore there may be discrepancies between the information on the site and that on the products delivered. We invite you to always check the information on the product before its consumption or use. Ban on the sale of alcoholic beverages to minors under 18 years of age - Alcohol abuse is dangerous for your health. Consume in moderation.