Wheat flour of the type 0 heart of wheat Omnia

Description

Type 0 soft wheat flour cuor di grano omnia. Specific flour for the production of medium-rising bakery products or for doughs to be kept in the proving cabinet. The dough is characterised by its pliability and firmness in the leavening phase. The addition of the germ component gives the product a characteristic aroma of traditional bread. Breadth index (W): 290/310; Elasticity (P/L): 0,50/0,70.