Type "00" soft wheat flour is the perfect choice for making panettone and other large leavened cakes. With a high protein content (W370-390), it's also ideal for refreshing sourdough starters, whether solid, creamy, or liquid. Thanks to its protein composition, this flour offers excellent elasticity and extensibility, ensuring perfect dough stability during leavening and baking. This makes it particularly suitable for complex recipes with multiple batches of dough and long leavening times, such as panettone, pandoro, colomba, and other large leavened cakes. Its ability to retain liquids keeps the finished product soft and moist even after baking, preventing the dough from "glazing" and excessive drying out over time. Furthermore, the high-quality proteins in the flour prevent gluten from stiffening, making the dough malleable and preventing the baked product from shrinking. In short, this flour is the perfect choice for making soft, elastic, and irresistible leavened products without compromising on quality. 5 kg pack.
Molino Quaglia Panettone Flour 6384 Kg. 5
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22.88 €
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