Bread-making

Linea Rossa - TYPE '0'

“Strengthened” flour and particularly stable, useful for the direct preparations which need a push without an exaggerated supply of gluten and for the refreshment of biga starters made with stronger flours. It helps to support the endurance in the leavening of the basic preparations during the summer period.



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Rheological characteristics

 

250
w
0,60
pl
>12%
Proteins

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