Erice
Type 0 soft wheat flour.
Instructions for use:
Strong flour, ideal for large leavened products, such as typical cakes (panettone, pandoro). Also, it can be used for other leavened baked goods, such as puffed bread or very longmaturation pizza (over 72 hours).
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
Proteins | 16,5% s.s. |
W STRENGTH INDEX | W 470 (10-4 J) |
P/L | 0,75 |
LEAVENING TIME | 8 hours |
LEAVENING WITH CRISCENTE | 10 hours |