This special kind of soft wheat flour type “2” obtained by a process that leaving intact the vital germ and the most noble outer bran parts of the grain.
Specialties
Its high protein content and its organoleptic characteristics make it suitable for all types of processing where excellent leavening capacity is required and particularly noticeable aromas and friability are sought. It is especially recommended for doughs requiring a long maturation at controlled
temperature (refrigerator).
This special kind of soft wheat flour type “2” obtained by a process that leaving intact the vital germ and the most noble outer bran parts of the grain.
Its high protein content and its organoleptic characteristics make it suitable for all types of processing where excellent leavening capacity is required and particularly noticeable aromas and friability are sought. It is especially recommended for doughs requiring a long maturation at controlled
temperature (refrigerator).
Chemical/physical specifications
Moisture: max 15.5 %
Protein: min 13.5 % (b.w.)
Ash: min 0.95 % (b.w.)
Rheological specifications
Available packages
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