"00" type soft wheat flour, perfect for the preparation of puff pastry and flaky leavened products. With a W strength between 330 and 350, it offers an optimal balance between strength and extensibility, essential for laminating dough and creating distinct flaky layers. Its protein composition has been specially formulated to ensure highly extensible gluten, promoting the lamination of the dough and the formation of thin, well-defined layers during cooking. This ensures a uniform finished product without shrinkage or alteration of shape. Thanks to its ability to quickly bind large quantities of fats, it allows for efficient processing without compromising the final quality. The distinction between the lamination layers remains clear and the flaking of the product is well defined. Even after cooking, the product maintains its excellent yield, even if frozen: the puff pastry, cannoli and fans have a thin, uniform and crunchy layer, maintaining the friability and desired shape. Croissants and brioches, especially if made with a long leavening or using the biga, retain a well-defined, non-sticky flaking, and are well developed and fragrant.
Molino Quaglia flour PETRA 6390 for puff pastry 12.5 kg
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29.49 €
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