Type “2” flour, 100% Italian, obtained from four varieties of ancient soft grains: Verna, Autonomia, Abbondanza and Frassineto. It is suitable for short leavening and for delicate working processes that respect tradition.
MIA
Type “2” flour, 100% Italian, obtained from four varieties of ancient soft grains: Verna, Autonomia, Abbondanza and Frassineto. It is suitable for short leavening and for delicate working processes that respect tradition.
In spite of the reduced leavening expansion, it guarantees a rapid fermentation against low quantities of compressed yeast. Due to its unusual protein qualities, this flour is best used to make dough that is not very strong, that ferments quickly and that requires rapid working processes and low temperature maintenance. It gives fine and compact alveolation, round taste, crispness and lightness. The finished products stand out for their remarkable, fine and broad aromatic notes infusing great personality.
Chemical/physical specifications
Moisture: max 15.5 %
Protein: min 12 % (Nx5.70 – w.s.)
Ash: max 0.95 % (w.s.)
Rheological specifications
Energy value: 335 Kcal – 1419 Kj
Protein: 12
Carbohydrates: 66
Fat: 1.4
Available packages
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