Krapfen and croissant type products with long fermentation
Soft wheat flour obtained from the grinding and subsequent sifting of soft wheat varieties free of foreign substances and impurities.
In conformity with current Italian legislation and in particular with Italian Law No. 580 of 4 July 1967 and subsequent amendments.
Blend of Italian and European GMO free soft wheat varieties.
• Great elasticity combined with great hydration capacity.
• It allows finished products with a fine, regular open texture to be obtained.
• Organoleptic properties remain unchanged if produced with cold fermentation.
• This flour is suitable for the preparation of dough with the sponge and dough method to obtain krapfen, croissants and other leavened doughs which required long fermentation times.