Tartarughe, maggiolini, biove, ciabatte, mantovane
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 1967 and subsequent amendments.
CEREALS USED
Blend of Italian, European and Canadian GMO free soft wheat varieties.USE
• Flour with a medium-high gluten content and good capacity to absorb liquids.
• To be used for the preparation of dough with the straight dough method or 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 approx. 18-20 hours).
• The finished products are well developed with a medium sized, regular hole structure.
