2 Macinazioni
Blend of reground semolina and stone-ground Sicilian durum wheat flour.
Instructions for use:
Product that combines two Sicilian durum wheat flours, obtained by stone and cylinder grinding. With an irregular grain size and a rough appearance, it preserves the wheat germ. Ideal for preparing rustic bread, with an intense color. It can also be usedfor artisanal pasta and baked goods.
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 12,5% s.s. |
| W STRENGTH INDEX | W 170 (10-4 J) |
| P/L | 1 |
| LEAVENING TIME | 5 hours |
| LEAVENING WITH CRISCENTE | 6-8 hours |
