Soft wheat flour obtained from the milling and sifting of North American and Canadian non-germinated soft wheat, from which extraneous substances and impurities have been removed according to the law in force.
Flour with high protein content, ideal for baked products with long rising times (21-18 hours).
Chopin Alveograph: W 390 - Tolerance: 30+/10- P/L 0,60 - Tolerance: 0,10-+
Brabender Farinograph: Absorption min 60 % Stability min 17’
Brabender Amylograph: Amylogram 1200/800 u.a.
Available Packaging 25 kg white-red bag.
Certified 100% Organic
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