Back to the Flours Soffiata Blow

Bread-making

Soffiata Blow - TYPE '0'

This is a high-strength flour with a high gluten content. Ideal for achieving generous volumes and a well-developed, airy crumb structure. The right choice for long leavened products.
IDEAL FOR: soffiate, baguette, francesini, ciabatta, zoccoletto, Pugliese bread, long leavened products.


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Rheological characteristics

 

430
w
0,60
pl
>15,5%
Proteins

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