CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES
| Proteins | 11,5% |
| Max ashes | 0,9 % |
| W Minimum | 50 J |
| Maturation | short |
| Absorption b.14% | 40% |
Remilled Semolina LL Type
The Remnant Semolina Type LL is obtained from specific grains that confer to the product very low strength and extreme moldability; essential characteristics for manual handling requiring low hydration rates (equal or lower than 40%). This Semola Rimacinata is then suited for “hard dough” bread.
Weight kg. 25
Additional information
| Weight | 25 kg |
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