Ciabatte, zoccoletti, soffiate
PRODUCT DESCRIPTION
Soft wheat flour obtained from the grinding and subsequent sifting of soft wheat varieties free of foreign substances and impurities.
In conformity with current Italian legislation and in particular with Italian Law No. 580 of 4 July 1967and subsequent amendments.
CEREALS USED
Blend of American and Canadian GMO free soft wheat varieties.USE
• To be used for the preparation of dough with the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for more than 24 hours) and to reinforce weaker flours.
• Gluten-rich flour with high stability.
• Ideal for the preparation of super hydrated and extensible dough (75-80%), which requires ong rising times.
• The finished product is well developed with a crunchy crust and large, uniform holes in the crumb.
