Soft wheat flour type 00 red with ascorbic acid
Flour made by grinding carefully selected soft wheat. Suitable for direct dough process, bread, pizza, breadsticks etc. Fermentation times around 4-6 hours. Con ascorbic acid.
W 230 - 250 | p/l 0,55 – 0,65 | water absorption > 55,0 % |stability > 5 min |
wet glue > 31,0 %
W 230 - 250 | p/l 0,55 – 0,65 | water absorption > 55,0 % |stability > 5 min |
wet glue > 31,0 %
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