Soft Wholemal Flour Type "1" Weight 25 Kg bag

Old Mill

+Fibers -Calories

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.

Product Feature

Alveograph W 320 / 350
Alveograph P/L 0.55 / 0.60
Liquid Absorption 59 - 60%
Humidity 15.50% Max
Stability Time 12 Minutes

Product Use

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