Line for Bread

The balancing of a great flour depends on the balance between endurance, extensibility, liquids absorption, resistance in leavening and development of the final product.

Il Molino di Torino classified its bread flours according to a set of values which comprises not only W and P/L, but also an index of elasticity, stability, quality and quantity of proteins, dough plasticity and fermentative attitude, identifying 6 different categories of “strength”.