Brand: Molini Pizzuti
Ean: 8008458008250
Flour type "0" obtained from the grinding of the finest North American grains (manitoba) with very high gluten content. It is a particularly suitable flour for the production of panettoni, pandoro and babà, as well as other long-lasting pastry products.
Water Consumption 61% (± 2%)
Development time 4.5 '± 2'
Stability 18 '(± 3')
W 450 (± 20)
P / L 0.70 (± 0.15)
Falling number 310 (± 20)
Packing 25 kg paper bag
Supplier: Molini Pizzuti
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