Type 2 flour from ancient grains, 100% Italian
Rich and Genuine
MIA
Type 2 flour, 100% Italian, made from four varieties of ancient soft grains. (Verna, Autonomy, Abundance, Frassineto). Suitable for short leavening and for delicate processes in keeping with tradition. Despite low leavening expansion, it ensures ready fermentation against low amounts of compressed yeast. Unusual protein qualities prefer doughs with a loosely tenacious amalgam, quick to ferment, requiring prompt processing and maintenance at low temperatures. It imparts fine and compact alveolation, round flavor, crispness and lightness.
The resulting products are distinguished by fine, broad aromatic notes that infuse great personality.
Type 2 flour from ancient grains, 100% Italian
Rich and Genuine
Type 2 flour, 100% Italian, made from four varieties of ancient soft grains. (Verna, Autonomy, Abundance, Frassineto). Suitable for short leavening and for delicate processes in keeping with tradition. Despite low leavening expansion, it ensures ready fermentation against low amounts of compressed yeast. Unusual protein qualities prefer doughs with a loosely tenacious amalgam, quick to ferment, requiring prompt processing and maintenance at low temperatures. It imparts fine and compact alveolation, round flavor, crispness and lightness.
The resulting products are distinguished by fine, broad aromatic notes that infuse great personality.
Chemical/physical specifications
Moisture: 15.5% max
Ash: 0.95% (w.s.) max
Protein: 12%
Hagberg Index: 250″
Rheological specifications
Energy – 135′: 40
Ratio – 135′: 1.8
Available packages
© Agugiaro & Figna Molini S.p.A. Benefit Society
All Rights Reserved
VAT CEE IT02257630349
