Bread-making
Linea Viola - TYPE '00'
This is a high-strength flour with a high content of glutenins and gliadins. It is characterized by excellent stability during the
mixing phase, allowing for high hydration levels and significant air incorporation. Therefore, it is specifically designed for long
fermentations.
mixing phase, allowing for high hydration levels and significant air incorporation. Therefore, it is specifically designed for long
fermentations.
Request technical data
Rheological characteristics
420
w
0,60
pl
>15%
Proteins
