Dried wheat sourdough-based mixture suitable for high-hydration pizza doughs.
Yeasts
Ideal for structuring all types of pizza dough, particularly those in which a distinct alveolation, greater volume in baking, long dough shelf life and enhanced aromas and flavors are sought.
INGREDIENTS
Dried Wheat sourdough 91%, malted common wheat flour, food enzymes (hemicellulase, amylase), flour treatment agents: ascorbic acid. May contain traces of: soy, egg, milk, sesame seeds, lupine, mustard.
Mode of use:
– 2 to 5 g/kg flour, for strong flours at standard hydrations;
– over 10 g/kg flour, for medium- and low-protein, “semi-integral” and whole-wheat flours and for high-hydration doughs. It is not a substitute for brewer’s yeast.
Dried wheat sourdough-based mixture suitable for high-hydration pizza doughs.
Ideal for structuring all types of pizza dough, particularly those in which a distinct alveolation, greater volume in baking, long dough shelf life and enhanced aromas and flavors are sought.
INGREDIENTS
Dried Wheat sourdough 91%, malted common wheat flour, food enzymes (hemicellulase, amylase), flour treatment agents: ascorbic acid. May contain traces of: soy, egg, milk, sesame seeds, lupine, mustard.
Mode of use:
– 2 to 5 g/kg flour, for strong flours at standard hydrations;
– over 10 g/kg flour, for medium- and low-protein, “semi-integral” and whole-wheat flours and for high-hydration doughs. It is not a substitute for brewer’s yeast.
Chemical/physical specifications
Rheological specifications
Available packages
© Agugiaro & Figna Molini S.p.A. Benefit Society
All Rights Reserved
VAT CEE IT02257630349
