L’integrale

THE RUSTICS.

Fine bran wholemeal soft wheat flour obtained from strong wheat milling.

Package 10 kg

It is suitable for all direct and indirect dough where excellent elasticity and high-water absorption are required. It is also recommended for dough requiring leavening at controlled temperature (refrigerator).

Long-rising pizza

Chemical/physical specifications

Moisture: max 15.5 %
Protein: min 13 % (b.s.)
Ash: 1.5 % (b.s.)
Tolerance: +-0.20

Rheological specifications

Chopin Hiveograph:
Tolerance: -10/+30
P/L 0.70 – Tolerance: +-0.10
Notes: Analysis performed on veil passage at 212μ

Available packages

10 kg