Soft wheat flour type “00” with high protein content suitable for all direct and indirect doughs with long leavening where excellent elasticity is required. It is also particularly suitable for all doughs with controlled temperature maturation.
Chopin Alveograph: W 330 - Tolerance: 30+/10- P/L 0,60 - Tolerance: 0,10-+
Brabender Farinograph: Absorption min 57 % Stability min 13’
Brabender Amylograph: Amylogram 1200/800 u.a
Certified 100% Organic
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