Bread-making

Linea Viola - TYPE '00'

Very strong flour with a high content of glutenin and gliadins. It is characterised by a high stability during the kneading stage and it allows to reach high hydration levels and big air loads. Thus it is studied for the big-sized leavened products.



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Rheological characteristics

 

420
w
0,60
pl
>15%
Proteins

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