Grandiosa
Organic flour made from stone-ground Sicilian evolutionary durum wheat.
Instructions for use:
A product born from the mixture of numerous wheats, including ancient Sicilian grains, such as Russello and Bidì, all grown in the same field. The result is a high-quality flour with great nutritional and organoleptic characteristics, suitable for bread-making and gastronomy, with quick doughs, which require 4-6 hours leavening and a hydration of 60-75%. Stone grinding allows the germ to be kept and, thanks to the low temperature processing, it preserves the nutritional and sensory characteristics of the raw material.
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
Proteins | 12% s.s. |
W STRENGTH INDEX | W 230 (10-4 J) |
P/L | 1,5 |
YELLOW INDEX | 28 |
ASHES | 0,70% |
LEAVENING TIME | 4-6 hours |
LEAVENING WITH CRISCENTE | 6-8 hours |