Stone ground soft wheat flour

Whole wheat - Strong


Stone ground soft wheat flour

Whole wheat
W 380 - 400


USE

Suitable for 18-24 hours “biga” preparation, long leavening dough and maturation into leavening cells. Ideal for large leavened pastry and bakery products.


PACKAGING

The products is delivered in a 25 kg paper bag.


CARATTERISTICHE CHIMICHE

Moisture15.5% max
Ash content1,3% - 1,5%
Proteins15% min
Gluten34 min

FOR MORE INFO

For more details about Antiqua’s products please refer to the website www.antiquafarina.it