A blend suitable in the production of particularly crispy and light pizza ”in teglia” and focaccia.
Blends
Its recipe makes it specific for short rising times (about 2 hours). Ideal for the production of very soft and tasty pizzas and focaccias, in full respect of tradition.
Ingredients: Soft wheat flour type “0,” SOY flour, salt, dextrose, dried soft wheat flour, deactivated yeast, malted soft wheat flour, food enzymes (hemicellulase, amylase), flour treatment agents: ascorbic acid.
A blend suitable in the production of particularly crispy and light pizza ”in teglia” and focaccia.
Its recipe makes it specific for short rising times (about 2 hours). Ideal for the production of very soft and tasty pizzas and focaccias, in full respect of tradition.
Ingredients: Soft wheat flour type “0,” SOY flour, salt, dextrose, dried soft wheat flour, deactivated yeast, malted soft wheat flour, food enzymes (hemicellulase, amylase), flour treatment agents: ascorbic acid.
Chemical/physical specifications
Rheological specifications
Available packages
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