Soft Wholemal Flour Type "1" Weight 25 Kg bag
Crispness, rich flavor and maximum digestibility are the main features of this soft-wheat flour, produced with the “Old mill” method to help preserve its nutritional and organoleptic properties.
It keeps its workability and its optimum maturation level.
|Alveograph W||320 / 350|
|Alveograph P/L||0.55 / 0.60|
|Liquid Absorption||59 - 60%|
|Stability Time||12 Minutes|
- Suggestion for Use:
- Napolitan Style, Pan Pizza, "Pizza in Pala"
- Dough preparation:
- Direct, indirect
- Fermentation Time:
- 24 hrs (at 18°C) - 48 hrs (at 4°C)
- Dough Preservation:
- 72 hrs at 4°C