Ciabatte, zoccoletti, rosette soffiate
PRODUCT DESCRIPTION
Soft wheat flour obtained by grinding and consequent sifting of soft grains, freed from foreign substances and impurities.
Complies with current Italian legislation and in particular with the law 04/07/1967 n. 580 and subsequent amendments.
Product with added gluten and ascorbic acid.
USE
Preparation of dough with indirect method (mina 30% min kept at 18-20 ° C for more than 24 hours) and to reinforce weaker flours.
Flour rich in gluten, characterized by high stability.
Ideal for the preparation of highly hydrated (75-80%) and extensible doughs that require long leavening.
The finished product is well developed, with one outside crunchy crust and inside large and uniform cells.
