Bread-making

Linea Arancione - TYPE ‘0’

The most versatile and demanded flour between our bread-making flours, with a medium strength, it is excellent as a base for several preparations and as a refreshment for yeasts. It is excellent for every direct processing such as common bread. It is suitable for several sweet and savoury products, such as Brazadela (Romagna doughnut), bakery products, shortcrust pastry, sponge cake, pizza and focaccia bread.



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Rheological characteristics

 

200
w
0,60
pl
>11,5%
Proteins

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