CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES
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
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