Special semi-wholemeal mixture of four soft wheat flours.
Specialties
Special semi-wholemeal blend of four flours of the soft wheat: grain from very low-pressure milling; flour from gentle progressive milling; naturally fermented flour; malted flour. Preferable partial use in mixing up to 50% with other flours to impart unique and unmistakable characteristics: crumbly texture of wheat grain fragments, aromatic fragrance, sweet taste.
Ingredients:
Wholemeal soft WHEAT flour 55%, type “0” soft WHEAT flour, malted soft WHEAT flour, dried WHEAT sourdough, dried soft WHEAT flour, food enzymes (hemicellulase, amylase), flour treatment agent: ascorbic acid.
Special semi-wholemeal mixture of four soft wheat flours.
Special semi-wholemeal blend of four flours of the soft wheat: grain from very low-pressure milling; flour from gentle progressive milling; naturally fermented flour; malted flour. Preferable partial use in mixing up to 50% with other flours to impart unique and unmistakable characteristics: crumbly texture of wheat grain fragments, aromatic fragrance, sweet taste.
Ingredients:
Wholemeal soft WHEAT flour 55%, type “0” soft WHEAT flour, malted soft WHEAT flour, dried WHEAT sourdough, dried soft WHEAT flour, food enzymes (hemicellulase, amylase), flour treatment agent: ascorbic acid.
Chemical/physical specifications
Rheological specifications
Available packages
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