Type “0” wheat flour obtained by milling 100% North American grains.
Flours
Type “0” wheat flour obtained by milling 100% North American grains.
Type “0” soft wheat flour obtained by milling 100% North American grains, suitable for making pre-doughs such as bigas and poolish. The presence of strong grains ensures the development of a elastic and resistant gluten mesh, ideal for making doughs with long maturation and high hydration. Also excellent as a flour for refreshing sourdough.
Chemical/physical specifications
PROTEIN MIN 12% s.s.
Rheological specifications
ABSORPTION 55% MIN
P/L 0.60 ±0.10
Available packages
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