LLL-Arancio-MOLINO-san-paolo

Remilled Semolina L Type

The Remnant Semolina Type L is obtained from processing hard wheats that are giving to the product good extensibility and moldability, which are essential features for low hydration (45/50%) manual handling. It’s perfect for production of traditionally Sicilian “hard dough” bread, such as: “Scollo, Mezzaluna, Cuddura, Panuzzu and Rugnuni”

Weight kg. 25

CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES

Proteins 11,5%
Max ashes 0,9
W Minimum 140
Maturation average
Absorption 50%

Additional information

Weight 25 kg

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