Robustum®
Bakey and pastry
PRODUCT DESCRIPTION
This plain, soft wheat flour is suitable for long proofing and preparations such as sweet and savory croissants, Venetian brioche and many others.
Perfect when used pure or mixed with other products in the Le Farine di Leonardo® line, Robustum® releases all its flavor and strength for both pastries and bread.
The grains used are selected for their quality and give preparations for the necessary rheological properties to undergo long proofing.
CEREALS USED
100% Italian grainsUSE
Flour with excellent capacity to absorb liquids, to incorporate fats and to support the addition of other ingredients to the dough es. chocolate, honey, raisins etc.
It maintains a great seal on the long fermentations
Allows the formation of a strong and tenacious dough, which develops greatly in cooking for the ability to retain carbon dioxide, without collapsing.
