Type "00" soft wheat flour is the perfect choice for preparing panettone and other large leavened products. With a high protein content (W370-390), it is also ideal for refreshing sourdough starter, both solid and in cream or liquid form. Thanks to its protein composition, this flour offers excellent elasticity and extensibility, guaranteeing perfect tightness and stability of the dough during leavening and cooking. This makes it particularly suitable for complex processes with multiple successive doughs and long leavening times, such as panettone, pandoro, colombe and other large leavened products. Its ability to retain liquids allows the finished product to be kept soft and moist even after cooking, avoiding the "vitrification" of the pasta and excessive drying out over time. Furthermore, the high quality proteins present in the flour avoid the rigidity effect of gluten, making the dough malleable and preventing the shrinkage of the cooked product. In short, this flour is the perfect choice for obtaining soft, elastic leavened products with an irresistible flavour, without compromising on quality. 12.5 kg format.
Molino Quaglia Flour PETRA 6384 for panettone and large leavened doughs 12.5 kg
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40.44 €
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