A blend of character that combines the strength of Type 0 wheat flour with the deep aromas of ancient Sicilian stone-ground durum wheats (Timilia, Russello and Perciasacchi). Designed for professionals and enthusiasts looking for intense aroma, strong flavor and great leavening performance.

• Ideal for:Flatbread pizza, ciabatta (high hydration), pan brioche and krapfen.

• Hydration:Up to 75%.

• Leavening:Up to 6 hours at room temperature or 12-24 hours in the refrigerator

Texture, fragrance and flavor for large sweet and savory leavened goods.

TheDecisablend of theNero di Sicilialine is developed to support significant hydration (up to 75 percent) and prolonged maturation, thanks to the base of type 0 soft wheat combined with the wisdom of ancient stone-milled grains.

It is distinguished by its intense dark color and ability to release complex and persistent aromas in cooking. It is the optimal choice for both direct doughs and indirect processing requiring the cold chain.

Technical Characteristics:

• Type:Soft Wheat Blend Type 0 with Ancient Sicilian Hard Grains

• Origin of wheat:100% Italy

• Rising times:max 6 hours at room temp / 12-24 hours at$4^{circ}C$

• Water absorption:56% (supports hydrations up to 75%)

• Protein:11-12%

• Shelf Life:18 months for the 1 and 5 kg sizes (in MAP plastic), 6 months for the 25 kg bag (in paper).

Nutritional Values