Pastry

Vienna - TYPE '00'

Flour with an elevated strength. The particular content of glutenins and gliadins which characterises this flour ensures stability during the kneading stage, allowing to reach high hydration levels and big loads of air. The flour par excellence for the viennoiserie, even if used the cold technology.



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Rheological characteristics

 

440
w
0,60
pl
>16%
Proteins

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