CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES
Proteins | 11,5% |
Max ashes | 0,9% |
W Minimum | 80 J |
Maturation | short |
Absorption | 45% |
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
CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES
Proteins | 11,5% |
Max ashes | 0,9% |
W Minimum | 80 J |
Maturation | short |
Absorption | 45% |
Weight | 25 kg |
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