Products

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

Visit our shop

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

Go to Top