Wheat flour of the type 0 heart of wheat Oro

Description

Wheat flour type 0 cuor di grano oro. A very well-balanced flour, specifically for the production of long-rising bakery products (48 hours). The dough has great pliability and hold during rising and is characterised by high breadmaking yields. It produces a bread with a thin crust, a straw colour and the typical aroma of semi-hard grains. The addition of the germ component gives the product a characteristic aroma of traditional bread. Breadth index (W): 400/430; Elasticity (P/L): 0.45/0.65.