A mix developed to facilitate the production of pizza doughs “in pala alla romana.”
Blends
It is particularly suitable in direct and indirect processing of high-hydration doughs, guaranteeing a result of extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolate crumb and a crust that is particularly crisp and light to the palate. Its special composition (which includes Naturkraft Mother Yeast) makes it ideal in doughs that require long maturation at a controlled temperature (refrigerator).
Ingredients: TOMATO WHEAT flour type “00,” dried sourdough starter wheat, acerola juice powder (acerola, maltodextrin), food enzymes (amylase, hemicellulase).
A mix developed to facilitate the production of pizza doughs “in pala alla romana.”
It is particularly suitable in direct and indirect processing of high-hydration doughs, guaranteeing a result of extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolate crumb and a crust that is particularly crisp and light to the palate. Its special composition (which includes Naturkraft Mother Yeast) makes it ideal in doughs that require long maturation at a controlled temperature (refrigerator).
Ingredients: TOMATO WHEAT flour type “00,” dried sourdough starter wheat, acerola juice powder (acerola, maltodextrin), food enzymes (amylase, hemicellulase).
Chemical/physical specifications
Rheological specifications
Available packages
© Agugiaro & Figna Molini S.p.A. Benefit Society
All Rights Reserved
VAT CEE IT02257630349
