MY X

Type “1” flour with a high protein content: suitable for long maturing and where considerable volume development, easy leavening control and a very extensible gluten mesh are sought. It is suitable in refreshing sourdough and in the preparation of bigas or carry-over doughs. Its protein content ensures perfect tightness and workability in all types of high-hydration doughs. Its use in systems with firm leavening ensures excellent stability and consistency of results and reduced oxidation of doughs.

Developing fragrance and aromas in cooking, the final products prove to be light and tasty, have a lively and distinctive coloring, as well as excellent chewability and meltability.