type-1 flour fine Strong for long proving times (14-18 hours) W 360/380 - P/L 0.55/0.65 - Protein 15%

type-1 flour fine Strong for long proving times (14-18 hours)

type-1 flour fine Strong for long proving times (14-18 hours)

Suitable for making ciabatta bread and other bakery products with long proving times, creating products rich in taste.

Packages available: 25 kg

Characteristics: W 360/380 - P/L 0.55/0.65 - Protein 15%

Product code: FA0176

Characteristics See the recipes

Recommended

#

type-0/00GS for long proving times (18-24 hours)

#

type-0/00RS for long proving times (16-20 hours)

#

type-00M for long proving times (14-18 hours)

#

type-1 flour fine/large for direct dough (4-6 hours)

#

type-1 flour for pan Chapati for direct dough (4-6 hours)

#

type-0/00 GSM for long proving times (24-36 hours)

#

remilled Semola for direct dough (4-6 hours)

#

type-0 Manitoba for long rising (14-18 hours)

#

type-0/00 Purple flour for direct and indirect dough (10-12 hours)

#

type-0/00 Blue for direct dough (8-10 hours)

#

type-0 VA for direct dough (4-6 hours)

#

type-0/00 Green for direct dough (4-6 hours)

#

type-1 wholemeal flour for direct dough (4-6 hours)